Tomato and Peach Panzanella
Juicy summer tomatoes and ripe peaches tossed with crusty toasted bread, basil, and a bright vinaigrette — a rustic Italian bread salad that turns the height of summer into a full, glorious meal.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
- 4 cups crusty day-old bread, torn
- 3 large ripe tomatoes, chopped
- 2 ripe peaches, sliced
- 1/4 cup fresh basil leaves, torn
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Preheat the oven to 400F (200C). Tear the bread into bite-sized pieces, toss with olive oil, and toast on a baking sheet for 8 to 10 minutes, until golden and crisp.
Chop the tomatoes and peaches into bite-sized pieces. Place the tomatoes in a large bowl, sprinkle with salt, and let sit for 10 minutes.
Whisk together the olive oil, vinegar, and a pinch of salt. Add the toasted bread, peaches, and dressing to the tomatoes and toss to coat.
Let the salad sit for 10 minutes so the bread soaks up the juices. Fold in the fresh basil and serve.