This Peach and Tomato Panzanella Salad is what summer dreams are made of. Juicy, sun-ripened tomatoes, sweet peaches, crunchy croutons, and a bright, tangy dressing that ties it all together.

It’s simple but packed with flavor, and it makes the most of peak-season produce with very little effort. Serve it on its own for a light lunch or pair it with grilled meat or seafood for an easy, vibrant dinner.

Helpful Tips

Use a mix of heirloom tomatoes and cherry tomatoes for color, texture, and depth of flavor.
Let the salad sit for 15–20 minutes before serving so the bread can absorb the juices and dressing without going soggy.
Toast the bread in the oven or air fryer with a little olive oil to give it a golden, crunchy edge that holds up well in the salad.

Love peaches? Here’s a Peach & Burrata Salad to try.

Peach & Tomato Panzanella Salad

This Peach and Tomato Panzanella Salad is what summer dreams are made of. Juicy, sun-ripened tomatoes, sweet peaches, crunchy croutons, and a bright, tangy dressing that ties it all together.

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Prep Time 15

Cook Time 8

Total Time 23

Course Side Dish

Cuisine American

Servings servings

Calories 167 kcal

Ingredients

1/4 cup water
1/4 cup white wine vinegar
2 teaspoons sugar
1/2 red onion thinly sliced
2 cups sourdough bread (day-old preferred) torn into pieces
1 tablespoon olive oil
1/2 teaspoon garlic powder
2 peaches sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 cup arugula roughly chopped
8 ounces cherry tomatoes
4 large fresh basil leaves torn
salt and ground black pepper to taste

Instructions

In a small saucepan, heat the water, vinegar, and sugar until the sugar is fully dissolved.
Pack the onions into a jar and pour over the hot liquid. Set aside to cool.
Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
In a bowl, combine the bread, olive oil, and garlic powder. Mix to coat the bread. Spread the bread in an even layer on the baking sheet and bake for 8 minutes, or until the croutons are crispy and golden.
Heat a grill or griddle pan over a medium-high heat and oil the grate. Grill the peaches for a few minutes per side, until slightly charred.
In a small bowl or jar, combine the olive oil, vinegar, and mustard. Stir or shake until combined.
On a serving tray, arrange the arugula, tomatoes, and basil leaves. Then add the bread, peaches, and pickled red onions.
Drizzle on the dressing and season with salt and pepper.

Nutrition

Calories: 167kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 75mgPotassium: 190mgFiber: 1gSugar: 7gVitamin A: 441IUVitamin C: 12mgCalcium: 21mgIron: 1mg

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