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Summer Tomato & Peach Panzanella
A bread salad with ripe tomatoes, juicy peaches, torn basil, and crispy croutons soaking up everything they touch.
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Join the waitlistPanzanella only works with two things: ripe summer fruit and crusty bread that's a day or two stale. Otherwise it's just wet bread.
Salt the tomatoes and peaches first. The juices that come out become half the dressing.
Ingredients
- ½ loaf (about 6 oz / 170 g) crusty country bread, day-old, torn into 1-inch pieces
- 5 tbsp extra-virgin olive oil, divided
- Kosher salt
- 1½ lb (680 g) ripe mixed tomatoes, cut into wedges
- 2 ripe peaches, sliced into wedges
- ½ small red onion, very thinly sliced
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Big handful of basil leaves, torn
- 4 oz (115 g) fresh mozzarella or burrata, torn (optional)
Steps
- 1Heat oven to 400°F (200°C). Toss the bread with 2 tablespoons olive oil and a pinch of salt. Spread on a sheet pan and toast 8–10 minutes, until crispy outside but still slightly tender inside.
- 2Place the tomatoes and peaches in a large bowl. Salt them well and toss. Let sit 10 minutes, they'll release juice.
- 3Soak the onion in cold water for 5 minutes to mellow the bite, then drain.
- 4Whisk the vinegar, Dijon, and remaining 3 tablespoons olive oil into the bowl of tomato juices. Add the bread, onion, and basil. Toss.
- 5Let sit 5 minutes so the bread soaks up the dressing. Top with mozzarella if using and serve at room temperature.
Notes
Don't make this hours ahead, the bread loses its bite. 20 minutes of resting is the sweet spot.
Updated May 2026
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