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Summer Peach Panzanella Salad

Summer Peach Panzanella Salad

Prep Time 10 mins
Cook Time 10 mins
Total Time 50 mins
Cuisine Italian
Servings 8 servings
Calories 338.08 kcal


  • Salad Ingredients:
  • 1 ½ lb tomatoes cut into cubes
  • 2 tsp salt
  • 1 lb sourdough or ciabatta bread cut into cubes
  • 2 tbsp olive oil
  • 2 peaches sliced
  • ½ red onion sliced thinly
  • 2 cloves garlic minced
  • 2 cups arugula
  • Fresh basil for serving
  • Dressing Ingredients:
  • ½ cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 garlic clove minced
  • ½ tsp salt
  • ½ tsp black pepper


  • Place tomatoes in a large bowl. Cover with 2 tsp salt and mix well. Let tomatoes sit for 15 minutes, allowing them to drain excess moisture. After 15 minutes, discard excess water and pat tomatoes dry.
  • Meanwhile, heat olive oil over medium heat in a large pan. Add bread cubes and toast for 10 minutes, until golden brown. If pan gets dry or bread starts to burn, add more olive oil.
  • Mix dressing ingredients together in a small bowl and whisk until combined.
  • Combine tomatoes, bread, peaches, red onion, garlic, and arugula in a large bowl. Add dressing and toss, then let sit for 15 minutes before serving.
  • Serve with fresh basil.


  • Do not skip step 1 - letting the tomatoes sit with the salt is extremely important for this recipe.
  • I recommend using sourdough or ciabatta bread for this recipe.