There’s a short window every summer when heritage (heirloom) tomatoes and peaches are both at their absolute best. That’s when this peach panzanella salad becomes the only thing worth making for dinner. It’s the classic Tuscan bread salad given a sweet, juicy summer twist: torn sourdough toasted until crisp, tomatoes left to marinate with a little bit of salt to release their juices, ripe peaches, sharp red onion, torn basil and a whole ball of burrata, all pulled together with a punchy Dijon and red wine vinaigrette.
The trick with any good panzanella is the bread. Toasting the croutons in the oven first, rather than leaving raw stale bread to go mushy, means they soak up all that tomato-peach-vinaigrette juice while keeping a bit of bite in the centre, no soggy salad here. It’s naturally vegetarian, comes together in well under an hour, and swapping the burrata for a plant-based mozzarella (or omitting it alltogether) makes it entirely vegan.
Serve it as a showstopping side for a barbecue, or pile it high and call it dinner with a glass of something cold. It’s a summer salad you will be coming back to.
Check out my selection of tomato recipes and peach recipes for more inspiration.
Why You’ll Love This Recipe
- Bursting with summer flavour: juicy peaches and heritage (heirloom) tomatoes at their sweetest, with almost no cooking involved.
- Great to use any leftover bread
- Crisp, not soggy: toasting the sourdough first means the croutons soak up all that dressing and tomato juice while still keeping a bit of bite.
- Ready in 30 minutes (including resting time).
- Naturally vegetarian and easily made vegan with a plant-based mozzarella swap.
- A proper showstopper for a barbecue or summer table: looks (and tastes) like far more effort than it actually is.
Other Summer Salads To Enjoy
Watch How To Make Peach Panzanella
Ingredient Notes
Heritage / Heirloom tomatoes: leave to rest tossed in a little bit of salt to release their juices which become the base the vinaigrette clings to. No heirlooms about? Any ripe, in-season tomato will do the job.
Peaches: go for ripe but still-firm peaches so the slices hold together once tossed through the salad rather than turning to mush.
Sourdough bread: day-old is best here, as it holds its shape once toasted and tossed. Ciabatta or ‘French bread’ work just as well if that’s what you’ve got.
Red onion: adds a sharp, savoury contrast to the sweetness of the peaches, slice it thinly so it softens slightly in the vinaigrette.
Fresh basil: adds a peppery lift; add it right at the end so it doesn’t wilt into the warm croutons.
Burrata: a fresh Italian cheese with a soft mozzarella shell and a creamy centre, originating from the Puglia region of southern Italy. Torn over just before serving for a rich, creamy finish. Torn mozzarella is a good, slightly firmer alternative.
Extra virgin olive oil: used for both toasting the bread and the vinaigrette. A good-quality one is worth using here, since its flavour comes through in the dressing.
Dijon mustard: the backbone of the vinaigrette, giving it a punchy, savoury edge.
Red wine vinegar: for a sharp, bright vinaigrette that cuts through the richness of the burrata.
Garlic: grated so it disperses evenly.
How to Make Peach Panzanella Salad
Step 1: Salt the Tomatoes
Slice the tomatoes and place them in a bowl. Toss with the salt and leave to rest for 15 minutes — this draws out their juices, which go on to form the base of the dressing once everything is tossed together.
Step 2: Toast the Bread
While the tomatoes are resting, preheat the oven to 180°C/350°F (fan 160°C). Cut the sourdough into bite-sized chunks, about 3cm/1¼ inch. Toss in the olive oil and toast in the oven for 10 to 15 minutes, until crisp and golden — this is what keeps the croutons from turning soggy once they meet the tomato juices and vinaigrette.
Step 3: Prepare the Peaches and Onion
While the bread toasts, cut each peach into 8 slices and thinly slice the red onion.
Step 4: Make the Vinaigrette
Whisk together the mustard, olive oil, vinegar and garlic. Season to taste with salt and sugar, then set aside.
Step 5: Assemble the Salad
Toss the salted tomatoes (and their juices) with the peach slices, red onion and toasted bread in the vinaigrette, until everything is well combined. Leave to rest for 15 minutes at room temperature so the bread can soak up the juices and dressing. Scatter over the torn burrata and basil, season with pepper, and serve.
What to Serve with Peach Panzanella Salad
This salad is substantial enough to serve as a light lunch or dinner on its own, but it also makes a lovely side for a summer spread. Try it alongside something off the barbecue, or with a simple grilled dish for a more filling meal. It’s ideal picnic or potluck fare too, piled onto a big platter for everyone to help themselves.
Storing and Reheating
Peach panzanella is best eaten fresh, while the croutons still have a slight crunch.
Leftovers, once dressed, will keep in an airtight container in the fridge for up to 2 days, though the bread will continue to soften the longer it sits. Enjoy any leftovers cold or at room temperature.
Frequently Asked Questions
Panzanella is best assembled just before serving, so the bread does not become too soggy. You can prep the croutons up to a day ahead and store them in an airtight container.
A sturdy loaf like day-old sourdough or ciabatta works best. Slightly stale bread holds its shape once toasted and tossed in the dressing, rather than turning to mush.
Traditionally it’s served at room temperature, which is when the flavours of the tomatoes, peaches and basil come through best. This recipe uses warm, freshly toasted croutons, which soak up the juices beautifully as the salad cools slightly.
Toasting the bread in the oven until properly crisp (rather than using fresh, untoasted bread) is key. The crisp exterior means the croutons soak up flavour while keeping a slight bite.
Yes, simply swap the burrata for a plant-based mozzarella alternative (or leave it out). Everything else in the recipe is already plant-based.
I hope you enjoy this peach panzanella salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Peach Panzanella Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE SALAD
- 500 g heritage (heirloom) tomatoes or regular tomatoes
- 1 tsp fine sea salt
- 250 g day-old sourdough bread
- 2 tbsp olive oil
- 3 ripe peaches about 400g / 14oz
- ½ red onion
- 1 ball of burrata or torn mozzarella
- A handful of fresh basil leaves
- pepper to taste
FOR THE VINAIGRETTE
- 2 tsp Dijon mustard
- 120 ml extra-virgin olive oil
- 60 ml red wine vinegar
- 2 garlic clove grated
- sugar to taste
- salt to taste
Instructions
- Slice the tomatoes and place in a bowl. Toss in 1 teaspoon of salt and leave to rest for 15 minutes so the tomatoes release their juices.500 g heritage (heirloom) tomatoes, 1 tsp fine sea salt
- Preheat the oven to 180°C/350°F (fan 160°C).
- Cut the bread into bite-sized chunks (about 3 cm / 1 1/4 inch). Toss is olive oil and toast in the oven for 10 to 15 minutes until crispy.250 g day-old sourdough bread, 2 tbsp olive oil
- Cut each peach into 8 slices.3 ripe peaches
- Slice the onion.½ red onion
MAKE THE DRESSING:
- Whisk together the mustard, olive oil, vinegar, garlic. Season to taste with salt and sugar. Set aside2 tsp Dijon mustard, 120 ml extra-virgin olive oil, 60 ml red wine vinegar, 2 garlic clove, sugar, salt
TO ASSEMBLE THE SALAD:
- Toss the tomatoes (and their juices) with the peach slices, red onion, and toasted bread with the vinaigrette until all is well combined.
- Leave to rest for 15 minutes at room temperature so that the bread absorbs the juices and vinaigrette.
- Scatter the torn mozzarella and basil on top. Season with pepper and serve.1 ball of burrata, A handful of fresh basil leaves, pepper to taste
Notes
- No heritage / heirloom tomatoes? Any ripe, in-season tomato works. Just make sure to salt them for the full 15 minutes to release their juice.
- Make it vegan by swapping the burrata for a plant-based mozzarella alternative, or omitting the cheese completely.
- Leftovers will keep in the fridge for up to 2 days but the bread will get soggier.
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/peach-panzanella-salad/
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