Peach Panzanella Salad with Fresh Herbs

There’s nothing like a ripe summer peach, and this Summer Peach Panzanella Salad puts them front and center. Juicy peaches, crisp toasted bread, and fresh herbs come together in this vibrant dish that’s equal parts sweet, savory, and satisfying. It’s the perfect way to celebrate peak-season produce and makes a beautiful addition to any summer table. Serve it as a light lunch, a standout side, or a refreshing main with a glass of chilled wine.

Why This is Delish

This salad is everything you want from a summer dish: bright, juicy, and totally satisfying without feeling heavy. Sweet peaches play off tangy tomatoes and creamy mozzarella, while the toasted baguette soaks up all that homemade dressing until every bite is packed with flavor. It’s a gorgeous way to use up in-season produce, comes together with mostly hands-off prep, and honestly looks as good as it tastes on a summer table.

How to Make Peach Panzanella Salad

Preheat your oven to 400°F. Toss the cubed baguette with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Bake for 10–12 minutes, until golden and crisp.

While the bread toasts, lightly salt the halved tomatoes in a bowl and let them sit for 10 minutes so they release their juices. Strain the juice into a separate bowl and set it aside — you’ll use it in the dressing.

In that same bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, reserved tomato juice, grated garlic, salt, and pepper until smooth and well combined.

In a large mixing bowl, combine the toasted bread, sliced peaches, salted tomatoes, chopped cucumber, sliced shallot, and chopped basil. Add the mozzarella, torn or chopped as you like.

Pour the dressing over the salad and gently toss to combine. Season with additional salt and pepper to taste, then let the salad sit for 10–15 minutes so the bread can soak up the dressing. Garnish with extra basil or a drizzle of olive oil before serving.

Variations That Spice Peach Panzanella Salad Up

• Add torn burrata instead of mozzarella for an extra-creamy, indulgent twist.
• Toss in a handful of arugula or baby spinach for more color and a peppery bite.
• Swap the peaches for nectarines or add a mix of both when they’re in season.
• Drizzle with a balsamic glaze right before serving for a touch of sweetness.

Substitutions For Your Dietary Needs

• Use a gluten-free baguette to make this fully gluten-free.
• Skip the mozzarella or swap in a dairy-free cheese alternative to make it dairy-free.
• Swap the Dijon for a stone-ground mustard if that’s what you have on hand.

Recipe Hacks & Tips

• Salt the tomatoes early — that reserved juice is what gives the dressing its flavor, don’t skip it.
• Use day-old or slightly stale bread if you have it; it toasts up even crispier.
• Choose peaches that are ripe but still firm so they hold their shape in the salad.
• Let the salad rest before serving — that resting time is what turns this into true panzanella.

Serve These Delicious Dishes

• BBQ PEACH & MOZZARELLA SALAD RECIPE
• Cherry & Peach Panzanella Salad with Crispy Prosciutto & Burrata
• Summer Pasta Salad with Burrata and Sun-Dried Tomatoes

How to Store Leftovers

Panzanella is really at its best the day it’s made, since the bread will continue to soften the longer it sits in the dressing. If you do have leftovers, store them in an airtight container in the fridge for up to a day. For the best texture, consider storing any extra toasted bread separately and tossing it in just before serving.

Common Questions

Peach Panzanella Salad

A vibrant summer salad of juicy peaches, crisp toasted bread, tomatoes, cucumber, and mozzarella, all tossed in a tangy homemade dressing.

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Prep Time:15 minutes mins

Total Time:15 minutes mins

Yields: 4 Servings

Ingredients

FOR THE SALAD

• 8 Ounces Mozzarella
• 1 Tablespoon Olive Oil
• 1 Cup Roma Tomatoes halved
• 2 Peaches thinly sliced
• 2 Tablespoons Fresh Basil chopped
• ½ Cucumber chopped
• 1 Shallot thinly sliced
• Salt & Pepper

Toasted Bread

• ½ Baguette cubed
• 2 Tablespoons Olive Oil
• Salt & Pepper

Dressing

• ½ Cup Olive Oil
• ¼ Cup Red Wine Vinegar
• 1 Tablespoon Dijon Mustard
• Tomato Juice from salted tomatoes
• 1 Clove Garlic grated
• Salt & Pepper

Equipment

• Baking Sheet
• Cutting Board
• Mixing Bowls
• Strainer
• Whisk
• Microplane
• Measuring Cups & Spoons
• Knives
• Serving Bowl

Instructions

• Preheat the oven to 400°F.
• Toss baguette cubes with olive oil, salt, and pepper.
• Spread on a baking sheet and bake for 10–12 minutes, until golden and crisp.
• Lightly salt the halved tomatoes in a bowl and let them sit for 10 minutes to release their juices.
• Strain the tomato juice into a separate bowl and reserve for the dressing.
• In that bowl, whisk together olive oil, red wine vinegar, Dijon mustard, tomato juice, grated garlic, salt, and pepper.
• In a large mixing bowl, combine toasted bread, peaches, tomatoes, cucumber, shallots, and basil.
• Add the mozzarella, either torn or chopped as preferred.
• Pour the dressing over the salad and gently toss to combine.
• Season with salt and pepper to taste.
• Let the salad sit for 10–15 minutes to absorb the dressing before serving.
• Garnish with extra basil or a drizzle of olive oil if desired.