Peach Panzanella

Celebrate summer with this colorful and italian-inspired peach panzanella salad, made with juicy vine-ripe tomatoes, freshly picked peaches, crusty bread, and fresh basil.

​A simple, vibrant dish perfect for warm-weather meals.
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five-second rule?

there is nothing better than cooking with fresh ingredients from my parents' garden

recipe inspired by Tabachines Cocina

Ingredients

For the salad:

• 2–3 ripe heirloom tomatoes (cut into chunks or wedges) OR 4 cups mixed cherry/grape tomatoes
  
• 3 ripe yellow peaches (cut into wedges or large dice)
  
• ½ small shallot or cipollini onion (very thinly sliced, soaked in vinegar or cold water)
  
• Fresh basil leaves (whole or torn)
  
• Good croutons or torn toasted-sourdough
  
• Shaved pecorino, Manchego, or a soft cheese
  

For the Croutons:

• ​~2 cups day-old rustic bread, torn into chunks
• 2–3 tbsp olive oil
• Pinch of salt

For the Dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar or Champagne vinegar
• 1 tsp honey or white balsamic
• Salt and black pepper to taste

Instructions​

1. Toast the Croutons

• Preheat oven to 375°F (190°C).
• Toss bread chunks with olive oil and a pinch of salt.
• Bake on a sheet pan for 10–15 minutes, turning once, until golden and crisp but not rock-hard.
  
  

2. Soften the Shallots

• Soak shallot slices in a splash of vinegar or cold water for 10 minutes to mellow their bite.
  
  

3. Make the Dressing

• Whisk olive oil, vinegar, honey (or white balsamic), salt, and pepper in a small bowl.
  
  

4. Assemble the Salad

• Toss tomatoes, peaches, and shallots in a bowl with half the dressing.
• Add croutons and toss again gently.
• Taste and adjust salt, acid, or oil.
  ​

5. Plate & Finish

• Arrange the salad in shallow bowls or on a platter.
• Tuck in basil leaves and shaved cheese.
• Drizzle remaining dressing over the top.