Peach Panzanella Salad
A vibrant summer bread salad packed with heritage (heirloom) tomatoes, peaches, toasted sourdough and creamy burrata, all tossed in a punchy Dijon and red wine vinaigrette. Easy, seasonal and perfect for barbecues, picnics or a light summer dinner.
Equipment
1 large salad bowl
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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.
Nutrition
Serving: 1servingCalories: 372kcalCarbohydrates: 34gProtein: 6gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 0.1mgSodium: 678mgPotassium: 362mgFiber: 3gSugar: 11gVitamin A: 941IUVitamin C: 16mgCalcium: 40mgIron: 2mg