This Peachy Panzanella is a fresh summer salad made with toasty bread, juicy peaches and summer vegetables in a light lemon dressing.
Say HELLO to peach season with this Peachy Panzanella! Whoever decided putting giant pieces of toasted bread in a salad is seriously a genius in my book!
This Peachy Panzanella is a summer dream. It’s made with toasted pieces of sourdough bread, juicy yellow peaches, perfectly ripened avocado, corn straight off the cob, a medley of mini heirloom tomatoes, slices of red onion, fresh basil, flakey sea salt and irresistibly creamy burrata cheese!
What’s a panzanella?
The panzanella salad originated in the Tuscan region of Italy. Traditionally, it was made with toasted chunks of bread, onions and tomatoes. These days, just like this Peachy Panzanella, there are many versions of the salad using a variety of fresh produce, but in order to be considered a panzanella they always include toasted bread. Pane in Italian means bread after-all 🙂
How to make a Peachy Panzanella
It’s really easy, I promise!
First step, get that bread nice and toasty! You need to toast the bread so it will hold up well in the salad even after absorbing the dressing and juices. If you don’t toast the bread it will turn to mush, so this is an important step! Cut the bread into chunks and toss with olive oil and salt, spread out in an even layer on a baking sheet. Bake for 12 minutes at 300°F. Once it is done toasting, allow it to cool completely.
Next, in a large bowl toss together the peaches, tomatoes, avocado, corn and red onions. Now add in the toasted bread!
In a small bowl, mix together the lemon and olive oil and then pour it over the salad, toss. Mix in the basil and sea salt.
Now comes the burrata! Slice the burrata open and add the creamy inside to the salad, mix. Slice the remaining cheese into bite sized pieces, add to salad, toss.
When to eat a Peachy Panzanella
This Peachy Panzanella is best during peach season when the peaches are ripe and juicy so summer is the best time to make this salad. It makes a great side dish to bring to or serve at a backyard bbq or dinner party. I also like it on it’s own as a light, fresh weeknight meal!
4 cups sour dough bread, sliced into cubes
2 tbsp olive oil
1/2 tsp salt
2 large yellow peaches, pitted and sliced
1.5 cups mini heirloom tomatoes*, halved
1 large avocado, peeled, pitted and chopped
2 ears of corn, cut off the cob
1/4 cup red onion, sliced thin
1/4 cup olive oil
2 tbsp lemon juice
1 tsp flakey sea salt
1/2 cup fresh basil, chopped
4oz burrata cheese
Heat oven to 300°F
In a large bowl toss the bread with the olive oil and salt
Spread the bread on a baking sheet in a single layer
Bake for 12 minutes
Remove bread from oven and set aside to cool**
In the same large bowl you tossed the bread in, add the peaches, tomatoes, avocado, corn and red onion, toss
Add the cooled, toasted bread, toss
In a small bowl, whisk together the olive oil and lemon juice, pour over the salad
Sprinkle with the flakey sea salt and add the basil, toss
Slice the burrata and add the creamy inside into the salad, mix
Slice the rest of the cheese into bite sized pieces, add to the salad, toss
Serve within the next 4 hours***
*or cherry tomatoes
**bread will harden
***the bread will soften as it sits in the juices of the salad, you don’t want to let it sit for too long that it gets too mushy
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If you make this Peachy Panzanella, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!