White Peach Panzanella Salad

August 30, 2017

This classic Tuscan dish (traditionally made with bread, tomatoes, olive oil, and vinegar) gets a colorful update with fresh peaches, cucumbers, bell peppers and a tangy champagne vinaigrette in our recipe for White Peach Panzanella.


Yield: 6-8 servings



3 Tbsp good olive oil

1 each French baguette, cut into 1-inch cubes (about 6 cups)

1 tsp kosher salt

2 each white peaches, pitted, cut into 1-inch cubes

2 large, ripe beefsteak tomatoes, cut into 1-inch cubes OR 1 pint cherry tomatoes, halved

1 cucumber, unpeeled, seeded, and cut into 1-inch cubes

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1-2 shallots, peeled, finely minced

20 large basil leaves, coarsely chopped

1-2 Tbsp capers, drained - OPTIONAL


For Vinaigrette:

1 tsp finely minced garlic

1 Tbsp Dijon mustard

3 Tbsp Champagne vinegar

1 Tbsp honey

1 lemon, zested and juiced

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper



1. To prepare the bread, toss the cubes in olive oil and season with salt and pepper. Spread into an even layer on parchment-lined baking sheets and toast in a 400 degree oven for 7-8 minutes.


2. For the vinaigrette, whisk all the ingredients together. 3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, shallot, basil, and capers (if using). Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Let stand 20 minutes at room temperature before serving.


Make ahead tip:

Prepare croutons and store in an airtight container once cooled; chop vegetables and peaches and store in an airtight container in the fridge for up to 24 hours; prepare dressing in advance and store in fridge; to assemble: bring all ingredients to room temperature, toss, then garnish with the fresh basil.


Have leftovers? Throw everything into the blender and puree, thinning with water if needed, to make an impromptu gazpacho!


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