Summer Peach Panzanella Salad! The perfect end of Summer salad to use up all those peaches and Tomatoes.
Summer is prime time for peaches and tomatoes and no better way to eat them up with a delicious salad. What is a panzanella salad? It hails from Italy and was created when people had leftover bread and used there summer bounty of produce to add moisture to the stale bread. Nothing better than a bread salad right?! You can also really add whatever ingredients you have on hand the options are endless!
I love these salads so much because not only do they use up bread but its a one bowl salad as well. Nothing better than a one bowl dish.The dressing gets stirred at the bottom of a large bowl, before everything else gets added. It couldn’t be easier!
Traditional panzanella features cubes of stale bread, plenty of ripe tomatoes, onion, vinegar, and olive oil. For this salad I used tomatoes, peaches, basil, red onion, sourdough bread and feta cheese. The dressing is a simple lemon dijon vinegarette. All tossed in one bowl, the bread soaks up the dressing and juiciness from the peaches and tomatoes. Serve with your favorite bbq proteins and enjoy this delicious summer salad.
Peach Panzanella Salad
- 1/4 cup olive oil plus 2 tbsp for bread
- 3 tablespoons fresh lemon juice
- 1 tsp lemon zest
- 3 garlic cloves minced
- 1 tsp Dijon mustard
- 1 tbsp pepperoncini juice
- ½ cup thinly sliced red onion
- 2-3 ripe peaches diced
- 2-3 heirloom tomatoes diced
- 4 to 5 cups torn sourdough bread
- 1 cup chopped fresh basil
- Sea salt and freshly ground black pepper
- 1 cup crumbled feta
- Heat the oven to 400Ff. In a large bowl add torn bread and 2 tbsp olive oil. Toss and place on a baking sheet and bake 15-20 minutes. Tossing halfway through. Remove from the oven and allow too cool. In the bottom of a large bowl, combine the olive oil, lemon juice, zest, garlic, mustard, pepperoncini juice , ½ teaspoon of salt, and a few grinds of pepper. Add the onion, Let sit for 10 minutes while you prep everything else.To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and crumbled feta. Serve right away and will keep fresh for 1 day in the fridge.