Peach and Tomato Panzanella

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Salads, Side Dishes
Cuisine Italian
Servings 4 Servings


  • Oven


  • 15 oz cherry tomatoes halved
  • 2 cup peaches pitted, sliced
  • 1 tsp salt
  • 3 cups ciabatta bread no bleached flour
  • 1/2 cup red onion finely diced
  • 1/4 cup basil fresh, roughly chopped
  • 1 tsp black pepper freshly ground


  • 1/4 cup olive oil extra virgin
  • 2 tbsp vinegar red or white
  • 1 clove garlic minced


  • Place the halved tomatoes and peaches in a colander and set over a bowl to collect the juices. Sprinkle with 1 tsp of salt and stir. Set aside for 20 minutes and stir about every 5 minutes to help release more juices.
  • Preheat the boiler.
  • Slice or tear the bread into pieces to about the same size as your halved tomatoes. Place the pieces in a single layer on a baking sheet and boil until toasted, tossing once. Keep a very close eye on the pieces they can burn very quickly.
  • Prepare the vinaigrette, by whisking together the dressing ingredients and the tomato-peach juice in a small bowl.
  • When you are ready to serve, assemble the salad in a large bowl with the tomatoes, peaches, red onion, basil and toasted bread. Add the vinaigrette; toss well; then serve immediately. Enjoy!

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