When it’s too hot to cook, this tomato and peach panzenella is my go-to favorite meal. It’s full of peak summer flavor, tangy dressing, and cubes of sourdough that soak up all the delicious flavors of the salad. Panzanella is a traditional bread salad from Tuscany, designed to use up stale bread. It’s refreshing, simple to make, and so, so good, especially on a hot summer day. While I enjoy it for a quick lunch and dinner all summer long around the house, it also is perfect to make in large quantities for warm weather get togethers.
What is panzanella?
Panzanella is a Tuscan bread salad, typically made with tomatoes, cucumbers, peppers, and red onions. It is a fantastic way to use up leftover or stale bread, as the bread softens when it soaks up the juices and dressing from the salad. It’s easy to make, simple, and refreshing, making it the perfect meal for summertime or warmer weather. Plus, who doesn’t want an excuse to eat a bunch of bread in a reasonably healthy way?
While it isn’t traditional, one of my favorite things about panzanella is that it is very adaptable to whatever you have on hand. In the summertime I like to make it with tomatoes and peaches, like in this recipe, but I’ve made it with cucumbers, tomatoes, and feta, and with only peaches, plums, cherries, or other stone fruit. I’ve even made it with pears in the wintertime— you can really use whatever you have on hand, or like to eat! It’s also my favorite way to use up bread that is going stale. When I bake sourdough, I always make an extra loaf to store in the fridge just for the purpose of making panzanella.
Ingredients for the perfect panzanella
The key to delicious panzanella is to use fresh, ripe ingredients. This recipe calls for cherry tomatoes and peaches, which pair perfectly in the summertime, and give the salad a beautiful savory-sweet balance. The fresh basil adds another textural layer herbaceous quality, and the brightness of the lemon juice and zest in the dressing gives the whole dish a zingy lift.
Adding mozzarella isn’t necessarily traditional, but it’s one of my favorite add-ins for panzanella. The soft cheese adds another textural layer to the salad, as well as delicious flavors (I mean… who doesn’t love mozzarella?). I like to use either fiore di latte, or ciliegine mozzarella, which is the smaller, bite size type. Whichever type you choose, make sure it is fresh mozzarella (sold in brine/water), and when preparing for the panzanella, you tear or slice it into pieces that match the size of the halved tomatoes.
The last component to the perfect panzanella is to use a good quality, crusty sourdough. The job of the bread is to absorb all the flavors of the salad and to soften over time, so it’s important to use bread that can hold up to moisture. If you don’t like sourdough, you can use any kind of crusty hearth loaf.
How to make this panzanella
This recipe is super simple and straightforward. To make the dressing, whisk the lemon juice and zest, olive oil, red wine vinegar, salt, and pepper. Set it aside while you prepare the rest of the salad to let the flavors infuse.
Next is toasting the bread. Toasting gives the bread a beautiful caramelized surface that is the perfect texture for soaking up the dressing and flavors without getting soggy. Toss the bread cubes with olive oil, salt, and pepper, and toast until browned and well toasted. In the summertime, I like to do this in a toaster oven so I don’t heat up the whole house. In my toaster oven, it takes about 5 and a half minutes to get the perfect color on the bread, but this might vary with yours. You can also use a conventional oven, or air fryer. Set the bread aside to cool a bit once toasted.
To assemble the salad, combine the sliced tomatoes, peaches, basil, and mozzarella. When you’re ready to serve, add the toasted bread cubes and dressing. Toss well to combine, correct the seasonings to taste, and serve immediately. While panzanella does hold up reasonably well over a few hours, I think it tastes best when the bread still has a bit of crunch to it.
More summer recipes
Here’s a roundup of some of my favorite savory summer recipes:
Roast Chicken with Lavender and Honey
Skillet Cornbread with Tomato Pepper Jam
Herb Laminated Pasta with Simple Tomato Sauce
How to store this panzanella
This tomato and peach panzanella is best served and eaten immediately. If you want to prep the components ahead of time, you may do so, but don’t add the bread and dressing until you’re ready to serve. If you do happen to have leftovers, it can be stored in the fridge for up to 3 days. Refresh with freshly toasted sourdough cubes.
I hope you enjoy this Tomato and Peach Panzanella! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!
