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Peach panzanella salad feature photo.

Peach Panzanella Salad

Lisa Flinn
Celebrate peach season with this beautiful and DELICIOUS Summer Peach Panzanella Salad!! Toasted sourdough bread cubes, juicy peaches, ripe cherry tomatoes and fresh basil are tossed with an easy homemade rosé balsamic vinaigrette and served with creamy burrata cheese.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American, Italian
Yields 2 Servings or 4 Side Servings

INGREDIENTS

Toasted Bread Cubes

  • ½ Loaf Crusty Bread like Sourdough Ciabatta or French *see note below
  • 2 Tablespoons Extra-Virgin Olive Oil
  • ½ Teaspoon Italian Seasoning
  • ¼ Teaspoon Salt

Easy Vinaigrette

  • ¼ Cup Extra-Virgin Olive Oil
  • 3 Tablespoons Rosé Balsamic Vinegar see note below
  • 1 to 2 Garlic Cloves grated or finely minced, see note below
  • 2 Teaspoons Honey
  • 1 Teaspoon Dijon Mustard
  • ¼ Teaspoon Salt & Black Pepper

Peach Panzanella Salad

  • 3 Large Peaches pitted and sliced
  • 16 Cherry Tomatoes and 6 Campari Tomatoes sliced
  • 8 Ounces Burrata Cheese
  • ½ Cup Fresh Basil

Instructions
 

  • Make the Bread Cubes - Set a rack in the center of the oven and preheat to 400ºF (205ºC). Cut bread loaf into 1 inch (2.5 cm) cubes and transfer to a parchment paper-lined baking tray. Toss with extra-virgin olive oil, Italian seasoning and salt until evenly coated. Bake for 10 minutes or until lightly toasted, flipping them halfway through. Allow to cool and set aside until needed.
    ½ Loaf Crusty Bread like Sourdough
    2 Tablespoons Extra-Virgin Olive Oil
    ½ Teaspoon Italian Seasoning
    ¼ Teaspoon Salt
  • Make the Rosé Balsamic Vinaigrette - In a small bowl, add extra-virgin olive oil, rosé balsamic vinegar (or vinegar of choice), grated garlic, honey, dijon mustard, salt and pepper. Whisk well until combined. Taste and season with more salt and pepper if needed.
    ¼ Cup Extra-Virgin Olive Oil
    3 Tablespoons Rosé Balsamic Vinegar
    1 to 2 Garlic Cloves
    2 Teaspoons Honey
    1 Teaspoon Dijon Mustard
    ¼ Teaspoon Salt & Black Pepper
  • Assemble Peach Panzanella Salad - To a large bowl or serving plate, toss together the toasted bread cubes, sliced peaches and sliced tomatoes with a generous amount of vinaigrette. Allow to sit for at least 15 minutes to let the flavors absorb together. Top with burrata cheese, fresh basil and more vinaigrette if desired. Serve and enjoy!
    3 Large Peaches
    16 Cherry Tomatoes and 6 Campari Tomatoes
    8 Ounces Burrata Cheese
    ½ Cup Fresh Basil

Notes

Bread Loaf - Bread loaves vary in size, so no worries about being exact. For reference, I had a 14.5 ounce sourdough loaf and used half of that (7 ounces | 205g).
Vinegar - I'm using a rosé balsamic vinegar, but you can use kind. White wine vinegar, red wine vinegar and apple cider vinegar will also work nicely.
Garlic - We love garlic in our house, so we used 2 cloves. Garlic cloves vary in size, so you can start with one and add more if needed.
Keyword peach and tomato panzanella, peach burrata salad, peach panzanella, peach panzanella with burrata
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