This is not your traditional Tuscan style panzanella salad with tomatoes and soaked stale bread. We made this salad our own and decided to use peaches instead of tomatoes. When peaches are in season they are so juicy and fragrant, dripping with flavor. They bring the perfect sweet and tangy flavors to the salad that pairs so perfectly with the freshly baked bread, red onions and white balsamic dressing.

Panzanella is essentially an Italian crouton salad where the crusty bread cubes are slathered in olive oil and toasted, then tossed with vinaigrette and whatever vegetables you like, typically fresh tomatoes dripping with juice. The bread soaks in the juices, retaining some of its crispiness against tender tomatoes, and a garlicky vinaigrette to elevate this simple salad. 

Sweet peaches make good tomato stand-ins, and I pair them with fresh blueberries, red onions, fresh mozzarella, salty salami, avocado and a garlic white balsamic olive oil dressing.

I sautéed the peaches in a pan with butter to soften the peal. The recipe makes enough for a light meal for two or make this as a starter for four to six people.

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Feel free to change up the ingredients using what you have. Blueberries are not traditional at all, I just love them in salads they add a pop of flavour when they burst in your mouth, not to mention they are full of antioxidants.