Peach Panzanella Salad

We put in a big garden this spring. It’s something we’ve had plans for but with quarantine, we finally made the jump and did it. We knew it would be a learning year – and it is. I’m having more fails than successes.

One huge success? Our tomatoes.

This simple salad is one of my favorite ways to use up our tomatoes. If you’re going to make this, I highly suggest using tomatoes from a farm or your garden – they’re just so good right now!

Jump to:

Ingredients

For the salad:

  • 1 Tbsp. olive oil
  • 2 cups bread cubes
  • 2 heirloom tomatoes, chopped
  • 1 peach, thinly sliced
  • 2/3 cup mozzarella cubes
  • 3 Tablespoons basil, finely chopped
  • 1/2 teaspoon salt

For the dressing:

  • 2 Tablespoons olive oil
  • 1 1/2 teaspoons white wine vinegar
  • 1 teaspoon dijon mustard
  • Fresh black pepper, to taste

This salad is best served the same day, so I keep the batch on the smaller side. This will serve two as a main dish, four as a side dish.

Directions

  • Heat 1 Tbsp. olive oil in a skillet. Add bread cubes and cook, tossing frequently, until toasted.
  • In a bowl, toss together the bread, tomatoes, peach, mozzarella, basil and salt.
  • In a smaller bowl, whisk together the olive oil, white wine vinegar, dijon mustard, and pepper.
  • Pour the dressing over the tomato mixture and toss to coat.
  • Serve immediately.

When you’re toasting the bread cubes, make sure to keep flipping them. They’ll toast pretty quickly and can easily burn if they don’t get turned!

More farm-fresh recipes

All this week, I’ll be linking up with some friends to share lots of farm-fresh goodies! We’re wrapping up today with:

Friday’s Farmers Market Week Recipes

  • Basil Peach Crumble Cups by Our Sutton Place
  • Cherry Rhubarb Pie by Hezzi-D’s Books and Cooks
  • Easy Dill Pickles by Palatable Pastime
  • Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
  • Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen’s Kitchen Stories
  • Parsley and Sage Walnut Pesto by Savory Moments
  • Peach Panzanella Salad by Kate’s Recipe Box
  • Peachy Blueberry Icebox Cake by The Freshman Cook
  • Ratatouille by A Day in the Life on the Farm
  • Roasted Pepper Salad by Jolene’s Recipe Journal
  • Spicy Mango Salsa by Intelligent Domestications
  • Sweet and Easy Corn on the Cob by Making Miracles
  • Three Cheese Zucchini Boats by Blogghetti
  • Watermelon Sparkling Frosé by A Kitchen Hoor’s Adventures
  • Recipe

    Peach Panzanella Salad

    Peach Panzanella Salad

    Yield: 2 Servings
    Prep Time: 15 minutes
    Total Time: 15 minutes

    A summer classic with a twist.

    Ingredients

    For the salad:

    • 1 Tbsp. olive oil
    • 2 cups bread cubes
    • 2 heirloom tomatoes, chopped
    • 1 peach, thinly sliced
    • 2/3 cup mozzarella cubes
    • 3 Tablespoons basil, finely chopped
    • 1/2 teaspoon salt

    For the dressing:

    • 2 Tablespoons olive oil
    • 1 1/2 teaspoons white wine vinegar
    • 1 teaspoon dijon mustard
    • Fresh black pepper, to taste

    Instructions

    1. Heat 1 Tbsp. olive oil in a skillet. Add bread cubes and cook, tossing frequently, until toasted.
    2. In a bowl, toss together the bread, tomatoes, peach, mozzarella, basil and salt.
    3. In a smaller bowl, whisk together the olive oil, white wine vinegar, dijon mustard, and pepper.
    4. Pour the dressing over the tomato mixture and toss to coat.
    5. Serve immediately.

    Notes

    This is best served the same day.

    4 thoughts on “Peach Panzanella Salad

    1. Pingback: Watermelon Sparkling Frosé – A Kitchen Hoor's Adventures

    2. Pingback: Three Cheese Zucchini Boats

    3. Pingback: How to Make Delicious Basil Peach Crumble Cups - Our Sutton Place

    4. Pingback: Cherry Rhubarb Pie with Crumble Topping - Hezzi-D's Books and Cooks

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