u003cstrongu003eu003ca href=u0022https://en.wikipedia.org/wiki/Panzanella#:~:text=The%20name%20is%20believed%20to,in%20which%20it%20is%20served.u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ePanzanellau003c/au003eu003c/strongu003e is a Tuscan bread salad in which cubes of soaked stale bread are combined with fresh tomatoes and onion and typically dressed with olive oil and vinegar.

Do I have to toast the bread pieces?

Toasting bread isn't traditional, but I do recommend it for this recipe. Not only does it add crispy texture, it also prevents the bread from become too mushy as it sits in the vinaigrette.

What to serve with panzanella?

Although you can enjoy this panzanella salad on it's own, you can also serve it as a side dish. It would be excellent with grilled meat, grilled shrimp, pan seared scallops, pizza and pasta.

Peach Panzanella Salad

Description

Celebrate peach season with this beautiful and DELICIOUS Summer Peach Panzanella Salad!! Toasted sourdough bread cubes, juicy peaches, ripe cherry tomatoes and fresh basil are tossed with an easy homemade rosé balsamic vinaigrette and served with creamy burrata cheese.

Ingredients

Toasted Bread Cubes

1/2 Loaf Crusty Bread like Sourdough, Ciabatta or French *see note below
2 Tablespoons Extra-Virgin Olive Oil
1/2 Teaspoon Italian Seasoning
1/4 Teaspoon Salt

Easy Vinaigrette

1/4 Cup Extra-Virgin Olive Oil
3 Tablespoons Rosé Balsamic Vinegar **see note below
1 to 2 Garlic Cloves, grated or finely minced ***see note below
2 Teaspoons Honey
1 Teaspoon Dijon Mustard
1/4 Tsp Salt & Black Pepper

Peach Panzanella Salad

3 Large Peaches, pitted and sliced
16 Cherry Tomatoes and 6 Campari Tomatoes, sliced
8 Ounces Burrata Cheese
1/2 Cup Fresh Basil

Cook Mode Press to prevent your screen from going dark!

Instructions

Make the Bread Cubes - Set a rack in the center of the oven and preheat to 400ºF (205ºC). Cut bread loaf into 1 inch (2.5 cm) cubes and transfer to a parchment paper-lined baking tray. Toss with extra-virgin olive oil, Italian seasoning and salt until evenly coated. Bake for 10 minutes or until lightly toasted, flipping them halfway through. Allow to cool and set aside until needed.
Make the Rosé Balsamic Vinaigrette - In a small bowl, add extra-virgin olive oil, rosé balsamic vinegar (or vinegar of choice), honey, dijon mustard, salt and pepper. Whisk well until combined. Taste and season with more salt and pepper if needed.
Assemble Peach Panzanella Salad - To a large bowl or serving plate, toss together the toasted bread cubes, sliced peaches and sliced tomatoes with a generous amount of vinaigrette. Allow to sit for at least 15 minutes to let the flavors absorb together. Top with burrata cheese, fresh basil and more vinaigrette if desired. Serve and enjoy!

Notes

*Bread Loaf - Bread loaves vary in size, so no worries about being exact. For reference, I had a 14.5 ounce sourdough loaf and used half of that (7 ounces | 205g).

**Vinegar - I'm using a rosé balsamic vinegar, but you can use kind. White wine vinegar, red wine vinegar and apple cider vinegar will also work nicely.

***Garlic - We love garlic in our house, so we used 2 cloves. Garlic cloves vary in size, so you can start with one and add more if needed.

Prep Time: 15
Resting Time: 15
Cook Time: 10 Minutes