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Peach Panzanella Salad

Chopped bread salad filled with Summer peaches and tomatoes
Prep Time 20 mins
Cook Time 20 mins
Course dinner, lunch, Main Course
Cuisine American, Mediterranean
Servings 6


  • 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. 
Keyword breadsalad, salad, summereats