Peach Panzanella Salad
A Tuscan-inspired bread salad with juicy peaches, ripe tomatoes, creamy mozzarella and crusty bread. Perfect for summer lunches, BBQs and easy entertaining.
We are continuing the heat wave and making more summer salads for the win! Leave the oven off and come make this fresh, seasonal and delicious salad with me. This salad is foolproof, a no-brainer, its simple, fresh and uses all the peak summer produce. Also, because it’s all seasonal, you often can find everything you need at a reasonable price.
Panzanella originally came from the Tuscany region of Italy. In the tradition of Italians not liking to waste any food, this was/is a great way to not waste your stale unused bread. Now, for me this is a great salad to play with which ingredients you use. I love a fresh juicy peach so I used peaches here, but you can use cucumbers, or other seasonal fruits like cherries or nectarines.
If your bread isn’t stale, cube it and pop it in the oven at 175 C or 350 F for 10 minutes and let cool before assembling the salad.
I like to slice all the ingredients into easy bite size pieces. Sometimes, I think it’s easier to rip the prosciutto instead of slicing but do what works for you!
Onions were and remain a key ingredient in this salad. Originally, the entire salad was onion based but evolved into using tomatoes. I like a bit less onion but feel free to use the whole onion if you like. It adds a nice crunch and flavor.
I didn’t give an amount of cheese to add, because I think that is a personal choice! I love a creamy burrata mixed in and the more the merrier for me but if that’s not your thing, adjust as you see fit.
The balance and texture of this salad is so great. You have the tender sweetness of those ripe juicy tomatoes and just ripe peaches that are in contrast to the crunch of the bread and onion and then the creaminess of the cheese.
This salad is not only delicious but it’s beautiful. The colors really pop as much as the flavors. If you want to get fancy with it, garnish with fresh basil or mint for a bit of brightness.
This is the perfect lunch or side dish to your main course. You could even grill the peaches if you were having a BBQ. Any way you make it, you are going to love it!
Ingredients
- 4 Cups of cubed stale crusty bread
- 3 Medium tomatoes
- 3 Peaches
- ½ Red onion
- 5 Slices of Prosciutto
- Mozzarella balls or cubed or burrata if available
- Dressing:
- ½ Cup of extra virgin olive oil
- ¼ Balsamic vinegar
- 1 Tablespoon of honey
- 1 Teaspoon of Dijon mustard
Instructions
- In a smallish bowl, mix together all your dressing ingredients. Mix well and set aside.
- Slice your salad ingredients into bite size pieces.
- In a large bowl, add all your salad ingredients.
- Whisk the dressing again just before drizzling it over your ingredients.
- Toss salad well
Notes
ENJOY!
Watch me make this Peach Panzanella Salad in just a few minutes.
Travel Tip: If you're visiting Florence or anywhere in Tuscany during the summer, look for panzanella on local trattoria menus. Every restaurant has its own version, often made with whatever produce is freshest that day.
Enjoy!
Bring a Taste of Tuscany Home
One of our favorite things about traveling through Italy is discovering how regional recipes change with the seasons. Traditional Tuscan panzanella celebrates ripe tomatoes and day-old bread, but summer peaches make a delicious seasonal twist that feels right at home on any table.
If you're planning a trip to Tuscany, don't miss these guides:
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