Best Summer Peach and Tomato Panzanella Salad
This Peach and Tomato Panzanella Salad is the ultimate summer dish. After making it dozens of times, I’ve discovered the secret to keeping it crisp. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Tasty Salmon Tacos with Mango Corn Salsa and Spicy Shrimp with Peach Salad.
Why This Best Summer Peach and Tomato Panzanella Salad Is Pure Comfort
- Bursting with sweet and tangy flavors
- No-cook meal perfect for summer cookouts
- Crispy croutons add the perfect crunch
- Easy to make ahead and customize
What You'll Need for Best Summer Peach and Tomato Panzanella Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Ripe peaches
- Heirloom tomatoes
- Day-old bread
- Fresh basil
- Extra virgin olive oil
- Red wine vinegar
- Garlic
- Salt
- Pepper
- Optional: Crumbled feta
- Optional: Toasted pine nuts
- Optional: Red onion
📝 Ingredient Notes
- Peaches: Use ripe but firm peaches for the best texture.
- Bread: Day-old bread works best for croutons. Avoid fresh bread.
🛒 Tools & Equipment I Recommend
- Bread knife — Makes slicing bread for croutons a breeze. → See on Amazon
- Mortar and pestle — Easily crush garlic for the dressing. → See on Amazon
How to Make Best Summer Peach and Tomato Panzanella Salad
- Prepare the croutons: Cut bread into cubes, toss in olive oil, salt, and pepper. Bake at 375°F (190°C) for 15-20 minutes.
- Make the dressing: Whisk together olive oil, vinegar, garlic, salt, and pepper.
- Assemble the salad: Toss peaches, tomatoes, basil, and croutons in the dressing. Add optional toppings.
Cook's Tips for Perfect Best Summer Peach and Tomato Panzanella Salad
- Common mistake and fix: Avoid using fresh bread for croutons. Day-old bread works best to prevent soggy croutons.
- : For a quicker version, use store-bought croutons.
- : Make ahead and store in the fridge for up to 24 hours. Add croutons just before serving to keep them crisp.
Storing & Reheating Best Summer Peach and Tomato Panzanella Salad
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the dressing and chop the ingredients up to 24 hours ahead.
Freezing Best Summer Peach and Tomato Panzanella Salad
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a heartier meal, add grilled chicken or tofu.
- Best substitution: Substitute nectarines for peaches if they're in season.
- Make-ahead: Prepare the dressing and chop the ingredients up to 24 hours ahead.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If your salad is too dry, add a bit more olive oil and vinegar.
Want to level up this recipe?
Salad spinner — Ensures crisp salad greens every time. → Check price on Amazon
Best Summer Peach and Tomato Panzanella Salad
Ingredients
Main Ingredients
- Ripe peaches
- Heirloom tomatoes
- Day-old bread
- Fresh basil
Seasonings
- Extra virgin olive oil
- Red wine vinegar
- Garlic
- Salt
- Pepper
Optional Toppings
- Crumbled feta
- Toasted pine nuts
- Red onion
Instructions
- Prepare the croutons: Cut bread into cubes, toss in olive oil, salt, and pepper. Bake at 375°F (190°C) for 15-20 minutes.
- Make the dressing: Whisk together olive oil, vinegar, garlic, salt, and pepper.
- Assemble the salad: Toss peaches, tomatoes, basil, and croutons in the dressing. Add optional toppings.
Notes
- Chef tip: For a heartier meal, add grilled chicken or tofu.
- Best substitution: Substitute nectarines for peaches if they're in season.
- Make-ahead: Prepare the dressing and chop the ingredients up to 24 hours ahead.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If your salad is too dry, add a bit more olive oil and vinegar.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the dressing and chop the ingredients up to 24 hours ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 15g
- Carbs: 45g
- Fiber: 5g
- Sugar: 15g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Summer Peach and Tomato Panzanella Salad FAQs
Yes, prepare the dressing and chop the ingredients up to 24 hours ahead. Add croutons just before serving.
Using fresh bread for croutons can make the salad soggy. Always use day-old bread.
While you can, fresh peaches have the best texture and flavor.
Yes, as long as you use gluten-free bread for the croutons.
Grilled chicken, tofu, or your favorite protein makes a great addition.
A Warm Final Note
I can’t wait for you to try Best Summer Peach and Tomato Panzanella Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
