Tomato Peach Panzanella Salad

I had my first peach of the year yesterday and it was divine! Perfumey, juicy, soft – I could have eaten a bushel. It reminded me of this salad that is just the best of summer in a bowl! Peaches, tomatoes and basil are wed with shallots, fresh mozzarella and a light vinaigrette for a summer treat that comes together in a snap. Get creative or use up what you have in the fridge. Substitute or add avocado, corn, mint, feta, cheddar or sweet or hot peppers. Make vegan or trim calories by omitting the cheese. 


Servings: 8 as a side dish
Time: Less than 30 minutes active and total
Price: About $10.80 total; $1.35 per serving
Nutrition (per serving): 
Calories: 207.7
Protein: 6.5g
Fat: 9.2g
Saturated fat: 2.8g
Carbohydrates: 26.1g
Fiber: 2g
Sodium: 377.4mg
Cholesterol: 11.1mg


  • 8 oz sourdough bread, cubed
  • 4 Tbsp EVOO, divided
  • 1 lb peaches, quartered
  • 1 lb tomatoes, quartered
  • 2 medium shallots, minced
  • 1/2 cup basil leaves, left whole
  • 4 oz bocconcini (small mozzarella balls), quartered
  • 2 Tbsp red wine vinegar
  • 1 tsp black pepper
  • 1/2 tsp salt


  1. Preheat oven to 300 degrees. On a cookie sheet, lay out bread cubes in a single layer and drizzle with 1 TBSP EVOO. Bake 10 minutes, until crisp, and then broil for 1-2 minutes to brown. Remove and let cool.
  2. Meanwhile in a large bowl, add peaches, tomatoes, shallots, basil and bocconcini and toss gently. In a small bowl, whisk remaining EVOO, vinegar and SnP together.
  3. To assemble, add bread cubes to salad and pour dressing over top. Toss gently and serve immediately. If bringing to a party or eating later, mix everything together except the bread cubes. Refrigerate until ready to use and toss in bread cubes about 5-10 minutes before serving so they have time to soak up the vinaigrette just a bit, but don’t become soggy.

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