Peach Panzanella Salad

This peach panzanella salad really tastes like summer in a bowl! There’s nothing better than soft, almost-sweet, in-season tomatoes so when you pair them with summery peaches and chunks of crusty bread and toss them in lovely olive oil and red wine vinegar, the taste is next-level.

What is panzanella?

Panzanella originates from Tuscany, Italy and is a traditional salad of chopped tomatoes, crusty/stale bread and onions dressed in olive oil and vinegar. Panzanella is a popular summer dish in Italy. This peach panzanella is not traditional but is inspired by the traditional ingredients of panzanella.

Which peaches are best for this salad?

I find that yellow peaches work best in this peach panzanella salad but feel free to use any ripe peaches that you have to hand. White peaches and doughnut peaches are usually slightly sweeter but will work well. Nectarines can also be used — they have a very similar flavour to yellow peaches but the flesh is often more firm.

Which bread is best for this salad?

Fresh crusty or sourdough bread that is a few days old and slightly hard is best for this salad as it will soak up the flavour-packed juices without falling apart. If your bread is still quite soft, cut chunky slices and toast lightly or pop in the oven for a few minutes before taring into chunks.

Other delicious salads to try

If you’re looking for other salads to try, check out my most popular salad recipes:

Strawberry, Watermelon and Vegan “Feta” Salad with Lime & Balsamic Dressing

Lemon, Dill, Tomato and White Bean Salad

Peach, Avocado & Balsamic Tofu Salad with Lemon Basil Dressing

How to store

Any leftover can be stored in an airtight container in the fridge and enjoyed the next day. This salad is best eaten straight away, however it is possible to make it the day before and store in an airtight container in the fridge. It’s best to hold off on adding the basil until you’re ready to serve as it will discolour quickly. Remove from the fridge about 10 minutes before serving to allow it to come to room temperature. Toss everything and drizzle with a little extra virgin oil to freshen up. Add the basil, toss again and enjoy!

Peach Panzanella Salad

5 from 2 votes
Course Side Dish
Servings 2


  • 350 g tomatoes
  • 1/2 medium red onion
  • 1 ripe peach
  • 2 slices of slightly stale sourdough or crusty bread
  • Small handful of basil torn
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Salt & pepper


  • Thinly slice the red onion and add to a bowl of cold water (this takes away some of the bitterness). Slice the tomatoes and add to a large bowl. Season well with salt and pepper and leave to sit for a minute or two.
  • Drain the onions and add them to the bowl with the tomatoes. Slice the peach and add along with the basil.
  • Add the oil and vinegar and toss everything together until the bread starts to soak up the juices and soften (you can add more oil if needed). Season to taste.
  • Serve, add a sprinkle of more fresh basil and enjoy!
Keyword peach, salad, tomato, tomatoes


  1. 5 stars
    New favourite salad, have made twice now

  2. 5 stars
    Love the addition of peaches, we made this for a bbq and everyone loved it

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