Tomato and Peach Panzanella Salad

inBrunch Recipes, Dinner Recipes, Fruit Recipes, Holiday & Dinner Party Recipes, Italian Recipes, Recipes, Salad & Dressing Recipes, Side Dish Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 4-6 SERVINGS
  • PREP TIME | 30 MINS
  • COOK TIME | 25 MINS

This recipe is a take on the classic Italian Panzanella bread salad. I decide to take full advantage of this season’s gorgeous tomatoes and ripe, juicy peaches. I omitted the onion and basil and added mint and oregano to brighten the dish. Grilling the peaches highlights their rich, sweet flavors, which combine beautifully with fresh tomatoes. The Burrata (optional) adds a creamy, cool note that brings this salad together.

Ingredients

  • 1 loaf crusty bread, torn into chunks, about 5-6 cups
  • 1/2 cup olive oil, plus more to drizzle
  • 3 large ripe peaches, pitted, sliced
  • 3 large tomatoes, quartered
  • 1/4 cup red wine vinegar
  • 2-3 sprigs each fresh mint and oregano, stems removes and chopped
  • 8-ounce ball Burrata cheese, ripped into pieces, optional
  • Kosher salt and freshly ground black pepper, plus more as needed
  • 1/4 cup toasted pine nuts

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, toss the bread with 2 tablespoons olive oil. Place the bread in a single layer on a rimmed baking sheet and sprinkle with Kosher salt and freshly ground pepper. Bake for 10-15 minutes or until golden brown. Shake the pan halfway through the cooking time.
  3. While the bread toasts, grill the peaches (optional) and let them cool a bit.
  4. In the same large bowl used for the bread pieces, combine the tomatoes, peaches, remaining olive oil, vinegar, and a sprinkle of Kosher salt, and mix gently. Let sit for 20-30 minutes.
  5. Place the tomatoes and peaches onto a serving platter but leave the accumulated juices in the bowl to use as a dressing.
  6. Scatter the bread mixture evenly over the tomatoes and peaches. Sprinkle on the fresh herbs and then nestle the Burrata cheese into the salad. Pour the dressing evenly over the salad.
  7. Finish with a garnish of pine nuts, a generous drizzle of olive oil, freshly ground pepper, and Kosher salt to taste.

Notes

I like this salad served at room temperature. I let it sit for 15-20 minutes before serving to allow for the bread to soak up some of the dressing but not get soggy.