Peach Panzanella Salad

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Italian American


Summer in a bowl! Fresh peaches, tomatoes, basil and crusty bread with white balsamic dressing.



  • 4 thick slices day old sourdough bread, cubed (about 1 1/2 cups cubed bread)
  • 2 large ripe beefsteak tomatoes, large dice
  • 2 ripe peaches, large dice
  • 1/2 cup torn basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp. [url:1]white balsamic vinegar reduction[/url]
  • 1 garlic clove, minced
  • pinch salt/pepper


  1. Preheat the oven to 350 degrees F.
  2. Place the cubed bread bread on a baking sheet and toast for 3-4 minutes each side until golden and crusty.
  3. Place the minced garlic clove in a small bowl with the [url:2]balsamic reduction[/url]. Whisk together and slowly drizzle in the olive oil until an emulsion forms.
  4. Toss the bread cubes, peaches, tomatoes and basil leaves with the dressing.
  5. Season to taste with salt and pepper.