Simple Summer Panzanella with Peaches
Nothing is better than ripe, juicy summer peaches – well maybe except this simple summer panzanella with peaches! This fresh summery take on a classic Italian salad is so simple to make but has a beautiful presentation. Head to the farmer’s market to grab some ripe peaches and let’s get started!
Summer Panzanella with Peaches
This recipe is inspired by a salad I recently ate one of my favorite local restaurants, Mozelle’s. This sophisticated southern bistro always has amazing flavors and refreshed southern classics that are so inspiring. I ordered their Peach Panzanella as an appetizer and I’ve been obsessed ever since. Naturally, I had to create my own version which also showcases sweet peaches but is contrasted with other acidic and tangy flavors. I personally hate when a salad recipe requires a ton of chopping and steps, so I made sure that this rustic summer salad can be made in just a few minutes to be made again and again this summer!
Panzanella is a classic Italian summer salad made with tomatoes, onions, and stale bread soaked in dressing. Many variations of this salad include cucumbers, cheese and herbs. My version does take a few liberties away from the classic panzanella but still has the traditional ingredients.
Ingredients
The ingredients for this Summer Panzanella with Peaches is simple and highlights fresh produce:
- Peaches – fresh, ripe peaches from your local farmer’s market will be best for this recipe. You can leave the skin on or off depending on what you prefer.
- Cherry tomatoes – My garden has the best smaller orange cherry tomatoes. I love the color and acidity that it adds to salad.
- Red onion – You just need a few rings of red onion to add another layer of flavor to this salad. I always soak mine in lemon juice, which makes its more palatable (almost like a pickled onion) and reduces the onion breath afterwards.
- Stale bread/croutons – I’ll have instructions on how to make your own croutons from bread, but the traditional dish would’ve used stale bread. I like making my own croutons so you can play around with different bread flavors (sourdough, wheat, rye). However, you can substitute store-bought croutons if you are pressed for time.
- Burrata cheese – this cheese is softer than fresh mozzarella but tastes similar. You could sub small perlini (small mozzarella balls), goat cheese or feta if desired.
- Crispy green lettuce – while not traditional to panzanella, I still use a lettuce as the base of the dish. Use a crispy green lettuce or romaine to keep the dish light and refreshing. It will also be less likely to wilt in the heat of summer or from the juice of peaches and the dressing.
- Vinegar – My recipe uses raspberry balsamic vinegar for the dressing, but you could use champagne vinegar, red wine vinegar or white balsamic vinegar and they would all be great!
- Olive oil – Good quality extra virgin olive oil will be prefect for the dressing. I don’t recommend any other oils, olive oil is great for you and has the best flavor.
- Garlic – 1 tsp of minced garlic onion for the dressing adds so much flavor!
- Dijon mustard – It adds complexity and a silky texture to this vinaigrette. This ingredient is a classic staple to most vinaigrettes.
Other Recipes to Try
- More Garden to Table content – how I’m using what is fresh in the garden and bringing it to our table.
- Tzatziki Chicken Salad – just like it sounds – made with a simple tzatziki sauce, chicken and fresh veggies to enjoy in pita wraps, on a bed of crunchy lettuce, or eat with pita chips as a snack.
- Lasagna with Meat Sauce – My family’s lasagna with meat sauce recipe. Make this ultimate comfort food meal for friends and family with ease. As always, this recipe is balanced with healthful ingredients and serious flavor.
Things I’m Loving for this Summer Panzanella with Peaches
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- Glass salad plates – I love my glass salad plates! They are timeless and work for any tablescape. When you are hosting dinner and serving this summer panzanella with peaches to your guests, chill these plates in the refrigerator for a few hours to get the salad even more crisp and refreshing!
- Salad dressing bottle – this cute salad dressing bottle is perfect to shake up the vinaigrette for this recipe. Just replace the lid after the meal and store in fridge to use again and again.
Summer Panzanella with Peaches
Ingredients
- 1 ripe peach, sliced
- 1 ball burrata cheese, divided into 16 pieces
- 1/2 cup halves cherry tomatoes
- 1/4 cup thinly sliced red onion
- 1 tbsp lemon juice
- 1 small loaf of bread, torn into bite size pieces I typically use french or artisan bread
- 2 cups crispy green lettuce leaves
- 1/3 cup olive oil
- 2 tbsp raspberry balsamic vinegar sub red wine vinegar, white balsamic, or champagne vinegar as desired
- 1/2 tsp dijon mustard
- 1 tsp minced garlic
- salt and pepper to taste
Instructions
Stale bread croutons
- Preheat oven to 300F. Place torn bread pieces on a large baking sheet in a single layer. Move to oven for about 30 minutes or until bread is crusty and golden brown. Set aside to cool.
Panzanella dressing
- In a small jar or salad dressing bottle vigorously shake together olive oil, vinegar, garlic, dijon mustard and salt and pepper to taste until well combined.
Salad assembly
- In a small dish, combine red onion slices and lemon juice and allow to sit while assembling salad.
- Portion out salad greens evenly between 4 chilled salad plates.
- Divide peaches slices evenly between 4 salad and top on greens.
- Evenly distribute with cherry tomato halves and 4 chunks burrata.
- Add a few of the red onion slices to each salad.
- Top finally with stale bread croutons.
- Shake the salad dressing one more time to make sure it hasn't separated again, then drizzle over each salad, making sure to coat the croutons as well.
- Serve and enjoy!