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Tomato Peach Panzanella with Basil Vinaigrette

A late-summer bread salad where juicy heirloom tomatoes and sweet peaches meet crusty bread and a bright basil vinaigrette. No cooking required — just let it rest so the bread soaks up all the flavor.
Print Recipe
Prep Time 15 minutes
Resting 20 minutes
Course Salad
Cuisine Italian
Servings 4 servings

Ingredients
  

Salad

  • 4 cups cubed day-old crusty bread ciabatta, sourdough, or baguette
  • 2-3 ripe heirloom tomatoes chopped or wedged
  • 2 medium ripe peaches sliced
  • 1/4 small red onion thinly sliced
  • 1/4 cup fresh basil torn
  • Sea salt and black pepper to taste

Basil Vinaigrette

  • 1/3 cup olive oil
  • 2 Tbsp red wine vinegar or white balsamic
  • 1 tsp honey or maple syrup
  • 1/4 cup packed fresh basil leaves
  • 1/2 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 the 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 the tomatoes, peaches, red onion, and bread cubes.
  • Pour the vinaigrette over the salad and toss gently. Let sit 20-30 minutes so the bread can absorb the juices.
  • Just before serving, add the torn basil and season with salt and pepper to taste.