Summer Peach Panzanella Salad
This easy and delicious summer peach panzanella salad is packed with fresh and delicious summer produce! With peaches, arugula, and tomatoes, this summer is perfect for entertaining or is great paired with grilled chicken or fish.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Did You Make This Recipe?
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