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Peach Panzanella atop a light gray plate with a green napkin

Peach Panzanella

Course Salad
Cuisine American


  • 1 crusty baguette or half of a rustic French loaf
  • 3 tbsp olive oil
  • 3 peaches, cubed
  • 3 tomatoes, cubed
  • 8 oz fresh mozzarella, cubed (or Ciliegine Mozzarella balls)
  • 15 basil leaves, sliced

For the vinaigrette

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Cut bread into 1-inch cubes. Place cubed bread on a rimmed baking sheet and drizzle with 3 tbsp olive oil and a sprinkle of salt. Bake at 350° for 15 minutes. (This can be done several hours in advance).

Make the vinaigrette

  1. Combine 1/3 cup olive oil, red wine vinegar, garlic, salt and pepper in a glass bottle or jar. Shake or whisk to combine. (This can be made a day or so in advance).

Assemble salad

  1. Fifteen minutes before serving, combine the toasted bread cubes, peaches, tomatoes, mozzarella and basil in a large bowl. Pour the vinaigrette on top and gently toss everything together. Season with extra salt and pepper to taste.