Peach Panzanella Salad
Peach Panzanella Salad is an easy summer salad recipe that is loaded with fresh flavors of heirloom tomatoes, basil leaves, mozzarella, juicy ripe peaches, and torn crusty bread with a simple honey dijon vinaigrette! It's perfect for potlucks, picnics, light summer dinners and easy no-fuss lunches!
Servings: 6 servings
Calories: 454kcal
Ingredients
Salad
- 3 cups day-old ciabatta or sourdough bread torn or cut into 1-inch cubes
- 2 peaches thinly sliced
- 2 heirloom tomatoes cut into chunks
- ½ cup grape tomatoes halved
- ½ red onion thinly sliced
- 6 slices bacon cooked & crumbled
- 8 ounces fresh mozzarella ball torn
- ½ cup fresh basil leaves
Honey Dijon Vinaigrette
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 Tablespoon honey
- 2 teaspoons Dijon mustard
- 2 garlic cloves minced
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Instructions
- Combine the cubed bread, peaches, tomatoes, onion, bacon, mozzarella, and basil in a large bowl.
- Combine the vinaigrette ingredients in a jar and shake well, then pour about ½ cup of the vinaigrette over the salad ingredients and toss. Let the salad sit for 20 minutes to absorb some of the vinaigrette, add more vinaigrette, if desired, then toss again and serve.
- OPTIONAL: If your bread is fresh, heat the oven to 450 degrees F and spread the cubed bread on a baking sheet. Drizzle with 2 tablespoons of olive oil, toss, then bake until golden brown and dry, about 8-10 minutes, then use in salad as normal.
Notes
Adapted from Casa de Crews.
Nutrition
Calories: 454kcal | Carbohydrates: 20g | Protein: 14g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 865mg | Potassium: 351mg | Fiber: 2g | Sugar: 10g | Vitamin A: 980IU | Vitamin C: 12mg | Calcium: 218mg | Iron: 1mg