Peach Panzanella Salad

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This Peach Panzanella Salad pays homage to the classic while leaning into everything I love about summer produce. Ripe heirloom tomatoes and sweet peaches are tossed with chunky pieces of bread, fresh basil and thinly sliced shallot, then dressed simply with extra virgin olive oil and sherry vinegar.

Prep Time15

Total Time15

Course: Appetizer, Salad

Cuisine: Italian, Mediterranean

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $10

Ingredients

5 Medium tomatoes (cut into wedges)
1 tsp Kosher salt
4 Peaches (cut into wedges)
2 Thick slices of bread, cut into 1" cubes - about 3 cups worth of bread cubes
1 Shallot (thinly sliced)
½ cup Basil leaves (torn or roughly chopped)

Dressing

3 tbsp Extra virgin olive oil
1½ tbsp Sherry vinegar
1 Garlic clove (minced)
Kosher salt and fresh cracked pepper to taste

Instructions

In a bowl, combine sliced tomatoes and 1 tsp kosher salt. Set aside for 15 minutes. This will draw out the water and make the tomatoes more flavorful. Discard liquid.
To the same bowl, add sliced peaches, bread, torn basil, and sliced shallots or onions. Combine.
In a mason jar or small bowl, combine dressing ingredients and mix well. Start with just ½ tsp of kosher salt and a few grinds of black pepper.
Add dressing to salad and toss.
Taste and adjust seasoning to your liking.

Notes

This salad can be prepared a day ahead, however, keep the dressing on the side and add it just before serving. I highly recommend using sherry vinegar as its sharp pungency offsets the sweetness of the peaches quite well. Not quite peach season? You can substitute nectarines or apricots for the peaches.

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