Peach Panzanella Salad

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This summery peach panzanella salad is loaded down with crisp toasted bread, juicy peach slices, sweet tomatoes, and lots of fresh basil. A flavorful shallot dressing drizzled on top adds so much flavor!

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 335kcal

Ingredients

Shallot Balsamic Dressing

1 tablespoon plus 1/3 cup extra-virgin olive oil, divided
1 small shallot, minced
1/4 cup white balsamic vinegar
1 tablespoon honey or agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon dried basil
Salt and pepper to taste

Peach Panzanella Salad

5 cups bread, cut into 1-inch cubes (French bread, sourdough, or ciabatta)
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
2 large tomatoes, cored and cut into 1-inch cubes
2 medium ripe peaches, pitted and cut into 1/2-inch slices
1/2 cup firmly-packed basil leaves, torn
4 oz fresh mozzarella pearls (optional)

Instructions

Shallot Balsamic Dressing

Heat a small skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat pan and add shallot. Sauté shallot over medium-high heat 2-3 minutes until translucent and softened.
Transfer shallot to a blender or food processor along with white balsamic, honey, mustard, and basil. Blend on high while drizzling remaining 1/3 cup olive oil through top until dressing is smooth. Season dressing with salt and pepper to taste and store in refrigerator until ready to use.

Peach Panzanella Salad

Preheat oven to 400F. Line a large sheet pan with parchment paper and add bread cubes. Drizzle olive oil over top and season with salt and pepper. Toss bread cubes until evenly coated and arrange in a single layer.
Bake bread cubes at 400F 8-10 minutes until a light golden brown. Allow to cool several minutes.
Once bread is cooled, gently toss in a large bowl with tomatoes, peaches, basil, and mozzarella if using. Drizzle dressing over top and gently toss until evenly coated. Season salad with salt and pepper to taste and serve immediately. Enjoy!

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition