Can I make this peach panzanella salad recipe ahead of time?

While the bread needs about 20-30 minutes to soak up the dressing, the salad is best enjoyed within a few hours. If left too long, the bread can become overly soggy. To prep ahead, keep the toasted bread and chopped produce separate and toss them with dressing shortly before serving.

What is the best type of bread for a peach panzanella salad recipe?

Sturdy, artisanal breads like sourdough, ciabatta, or a rustic baguette work best. Avoid soft white sandwich bread, as it will disintegrate once the vinaigrette is added.

Can I use nectarines instead of peaches?

Absolutely! Nectarines are a fantastic substitute in this peach panzanella salad recipe because they have a similar sweetness and texture but don't have the fuzzy skin, which some people prefer to avoid.

How do I keep the peaches from browning in the salad?

The acidity in the balsamic vinegar dressing naturally helps prevent the peaches from oxidizing. For extra protection, you can toss the peach slices in a little lemon juice before adding them to the bowl.

peach panzanella salad recipe: 5 Secrets for the Best Summer Salad

Name: Summer Peach Panzanella Salad
Prep time: PT-493137H2M37S
Cook time: PT-493137H2M37S
Total time: PT-493137H2M37S
Cuisine: Italian-American
Ingredients: 4 cups sourdough bread, cut into 1-inch cubes; 3 large ripe peaches, sliced; 1 pint cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 cup fresh basil leaves, torn; 8 oz burrata cheese; 1/4 cup extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp honey; 1/2 tsp sea salt; 1/4 tsp black pepper

Ingredients

Scale

4 cups sourdough bread, cut into 1-inch cubes
3 large ripe peaches, sliced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup fresh basil leaves, torn
8 oz burrata cheese
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon of olive oil and a pinch of salt on a baking sheet. Bake for 10-12 minutes until golden and crisp. Let cool.
Step 2: In a small jar or bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper to create the vinaigrette for the peach panzanella salad recipe.
Step 3: In a large mixing bowl, combine the sliced peaches, cherry tomatoes, and red onion. Add the toasted bread cubes.
Step 4: Pour the vinaigrette over the mixture and toss thoroughly to coat. Let the salad sit at room temperature for 20-30 minutes to allow the bread to absorb the juices.
Step 5: Just before serving, gently fold in the torn basil leaves and top with pieces of torn burrata cheese. Drizzle with a little extra olive oil if desired.

Notes

For best results, use bread that is a day old. If your peaches are very soft, add them last to prevent them from breaking apart.

Prep Time: PT20M
Cook Time: PT10M
Category: Main Dishes & Savory Recipes
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 345 kcal
Sugar: 12 g
Sodium: 480 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 25 mg