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Peach and Tomato Panzanella Salad

Jun 23, 2020 · 3 Comments

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This peach and tomato panzanella salad with sourdough croutons is going to be my new summer dish, not even kidding, it is summery, unique, and so so good.

The best ever peach and tomato panzanella with sourdough croutons

Have you ever had a panzanella salad?  It is one of my favorite things to eat in the summer.  Panzanella is an Italian dish that is usually a chopped salad of stale bread (marinated), onions and tomatoes, but I tweaked it a bit and made an amazing peach and tomato panzanella.

I’m not a big fan of biting into chopped raw onions, so I opted to remove the onions from this recipe.  I was worried because onions bring such a strong flavor to dishes and tend to overpower them – but my father-in-law who tried some of this dish added some and loved it. So add onions if you like them!

The most delicious Peach and Tomato Panzanella Salad

Whenever I tell people that I am making ‘peach and tomato panzanella’ the reaction is always a puzzled look with the comment “peaches and tomatoes?”

But, 100% of the time, people give it a try and they change their mind immediately!  Plus, tomatoes and peaches are in season at the same time so this dish can always be super fresh. I am actually so surprised this isn’t a super popular “thing” or trend….maybe it’s just not yet!

Fresh peaches are one of my favorite summer fruits. Last year I bought I giant 25 lb box and made a bunch of freezer peach crumble (so so good, and I forgot some in the freezer and enjoyed it…8 months later!!) and I’ve never thought to add them with tomatoes, but I was flipping through the Feeding A Family cookbook by Sarah Waldman (which I’ve really been enjoying) and saw this recipe for tomato and peach panzanella. So this recipe is my version of the one I saw in the Feeding A Family cookbook.

How to make the best sourdough croutons

What really makes this panzanella amazing is the sourdough croutons. I like to make my croutons stovetop in a frying pan. I find it gives them a crispy outside, but keeps the inside soft and helps provide the perfect overall texture, as opposed to oven-baking croutons. Often, in the oven, croutons get hard and tooth-hurting crunchy.  Of course, use whichever method you are comfortable with!

The most amazing Peach and Tomato Panzanella Salad with sourdough croutons

Seriously, this is one of those dishes that I want to make over and over and over again.

You know how sometimes you make a dish and just know it will be perfect to share with friends?  Well, this is absolutely one of those dishes. I immediately texted friends to see if they wanted to come over. I thoroughly enjoyed this salad sitting outside with a nice glass of wine.

The most amazing peach and tomato panzanella with sourdough croutons

This peach and tomato panzanella is also great to take to a party or summer picnic!  To turn this into a make-ahead panzanella, make the fruit mixture with the dressing and just keep it separate from the croutons.  When you are ready to serve, simply add both to a bowl and combine to enjoy!

The best salad with peaces, tomatoes and sourdough croutons

I hope you enjoy this summer peach and tomato panzanella salad recipe!

Peach and tomato panzanella with sourdough croutons

Peach and Tomato Panzanella Salad

This creative take on a traditional panzanella is the perfect go-to summer dish to enjoy outdoors!
0 from 0 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Equipment

  • Large non-stick skillet
  • Cutting Board
  • Knives

Ingredients

  • 1/3 - 1/2 loaf of sourdough bread preferable a few days old, cut into cubes. About 3-4 cups.
  • 6 Tablespoons olive oil divided
  • 1/4 teaspoon garlic salt
  • 3 medium-large tomatoes or 2 cups cherry tomatoes sliced
  • 3 large peaches sliced
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon balsamic vinegar
  • 1/3 cup fresh basil
  • 2 tablespoons fresh mint optional
  • 1/2 teaspoon flaky sea salt

Instructions

  • In a nonstick skillet over medium-high heat add in bread cubes and drizzle with 2 tablespoons olive oil, sprinkle garlic salt over bread cubes. Cook for about 5 minutes, until cubes are starting to brown, toss, and cook for an additional few minutes until 2 sides are browned.
  • In a small bowl combine remaining 4 tablespoons olive oil, red wine vinegar and balsamic vinegar, whisk to combine.
  • Cut peaches and tomatoes and combine in a serving bowl. Pour dressing over peaches and tomatoes. Add sourdough croutons in and toss salad. 
  • Sprinkle with flaky sea salt and serve.

Notes

This recipe was adapted from 'Feeding a Family' by Sarah Waldman.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.    

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 46g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 425mg | Potassium: 378mg | Fiber: 4g | Sugar: 10g | Vitamin A: 898IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 3mg

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Reader Interactions

Trackbacks

  1. My Favorite 4th of July Recipes - Sweetphi says:
    July 2, 2020 at 9:10 pm

    […] Peach and tomato panzanella salad – I omitted red onions, which are traditionally in a panzanella and I could not stop eating this! […]

    Reply
  2. Easy Dessert Recipe with Pie Peaches - Sweetphi says:
    June 30, 2020 at 7:57 pm

    […] Peach and Tomato Panzanella Salad […]

    Reply
  3. Whole Wheat Fruit Pizza Cookies - Sweetphi says:
    June 30, 2020 at 5:17 pm

    […] Peach and Tomato Panzanella Salad […]

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