🌿 Tomato Peach Panzanella with Basil Vinaigrette
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Rustic, juicy, and full of garden grace
📜 Introduction: Rooted, Present, and Honest
There’s a sacred kind of timing when the tomatoes are just right and the peaches are at their sweetest. This recipe meets that moment.
Panzanella — the classic Tuscan bread salad — is usually all about tomatoes, but here we’re adding fresh peaches for a sunny twist. It’s the kind of dish that doesn’t need precision, just good ingredients and a little time for everything to soak and settle.
It’s a late summer prayer in a bowl — colorful, humble, and perfect for slow meals outdoors.
❤️ Why You’ll Love This Recipe
- Perfect use for day-old bread and overflowing summer produce
- Balanced sweet-savory flavor with herbal brightness
- No cooking required (except a quick toast, if you want)
- Naturally vegetarian and easy to customize
- A gorgeous centerpiece for garden gatherings or porch dinners
⏱ Quick Reference Snapshot
- Prep Time: 15 minutes
- Rest Time: 20–30 minutes
- Total Time: ~45 minutes
- Servings: 4
- Dietary Info: Vegetarian, dairy-free adaptable
Key Ingredients at a Glance:
- Heirloom tomatoes
- Fresh peaches
- Crusty day-old bread
- Basil
- Olive oil + vinegar
🧺 Ingredients
- 4 cups cubed day-old crusty bread (ciabatta, sourdough, or baguette)
- 2–3 ripe heirloom tomatoes, chopped or wedged
- 2 medium ripe peaches, sliced
- ¼ small red onion, thinly sliced
- ¼ cup fresh basil, torn
- Sea salt and black pepper, to taste
Basil Vinaigrette:
- ⅓ cup olive oil
- 2 Tbsp red wine vinegar or white balsamic
- 1 tsp honey or maple syrup
- ¼ cup packed fresh basil leaves
- ½ small garlic clove
- Pinch of salt
👩🍳 Instructions
Prep the Bread:
- If using very fresh bread, lightly toast the cubes in a 350°F oven for 8–10 minutes until dry but not browned.
- Let cool while you prep the other ingredients.
Blend the Vinaigrette:
- In a small blender or food processor, combine olive oil, vinegar, honey, basil, garlic, and salt. Blend until smooth and bright green. Taste and adjust.
Assemble the Salad:
- In a large bowl, combine tomatoes, peaches, red onion, and bread cubes.
- Pour vinaigrette over the salad and toss gently. Let sit for 20–30 minutes so the bread can absorb the juices.
- Just before serving, add torn basil and season with salt and pepper to taste.
🌿 Tip: Don’t skip the resting time — that’s where the magic happens.
🍽 Serving & Pairing Ideas
- Serve as a main dish with chilled white wine or sparkling water
- Pair with grilled fish or herby lentil patties
- Add fresh mozzarella or crumbled goat cheese if desired
- Delicious warm or room temperature — no rush
🥡 Storage & Make-Ahead Tips
- Best eaten the same day, but leftovers can be stored in the fridge for 1 day
- Store vinaigrette separately and assemble just before serving for best texture
- Bread can be toasted and prepped in advance
🌱 Final Thoughts & Invitation
This salad captures the essence of summer — a little wild, a little sweet, a little messy, and completely full of life. It’s garden generosity in edible form, tossed with oil and grace.
If you make it, I’d love to see — tag @southernsoilandsunshine or leave a note below.
Looking for more garden-forward meals? Try:
- Refreshing Herbed Tzatziki Sauce with Garden Cucumbers
- Greek Zucchini Boats with Orzo and Feta
- Persian Herb & Lentil Rice (Sabzi Polo with a Twist)
