Have you ever tried Panzanella, the classic Italian salad from Tuscany? Traditionally made with bread and tomato, we’re going to give it a unique twist by adding sweet, juicy peaches that are currently in season. Trust me, it’s delicious!
About this recipe
The combination of tomato and peach may sound unusual, but I promise it’s a real treat. The tomatoes add that characteristic watery freshness, while the peaches add a touch of sweetness that balances the flavor and makes it unique.
And nothing complements this tomato and peach panzanella better than a fresh, flavorful dressing. And for this, we are going to prepare a basil dressing, which with its herbal and slightly sweet touch, will be the perfect accompaniment for this salad.
I am convinced that this Tomato and Peach Panzanella will be a wonderful addition to your summer menus, perfect to enjoy with family or friends.
Ingredients for panzanella with peaches
- Heirloom tomatoes, you can use any other tomato you have at home, but heirloom tomatoes always have an incredible flavor and perfect colors for this salad.
- Peaches, use ripe but firm peaches.
- Croutons you can use rustic bread or baguett cut in pieces or homemade croutons.
- Basil dressing, you can substitute the basil dressing with a simple vinaigrette or with vinegar and olive oil.
What are heirloom tomatoes?
Heirloom tomatoes are a type of tomato that has been cultivated and handed down from generation to generation for many years. They come in a wide range of shapes, sizes, colors, and flavors, showcasing their diversity.
Unlike commercial tomatoes that are usually grown for their durability and shelf life, heirloom tomatoes are grown for their exceptional flavor. They are often sweeter, juicier and have a more tender texture than regular tomatoes.
The variety of colors of heirloom tomatoes can range from traditional red to green, yellow, black, orange and even purple. This can add a stunning splash of color to any dish, including Tomato and Peach Panzanella.
In cooking, heirloom tomatoes are excellent for eating raw in salads, or for cooking in sauces and soups. Their natural sweetness and intense flavor make them an excellent choice for our recipe.
It should be noted that heirloom tomatoes are more prone to cracking and are less disease resistant than commercial tomatoes. Therefore, when buying these tomatoes, look for firm, unblemished fruit. It is also essential to handle them carefully to avoid damage.
In conclusion, heirloom tomatoes are a wonderful ingredient that can enhance the flavor and presentation of our Tomato and Peach Panzanella. Their superior flavor and aesthetic beauty make them worth seeking out for use in the kitchen.
About basil vinaigrette
Basil is an herb that stands out for its unmistakable aroma and refreshing flavor. In this dressing, in addition to basil, it contains extra virgin olive oil, vinegar, garlic and salt.
To prepare it, just put the ingredients in the blender and that’s it. This dressing, although simple, has a balance of flavors that beautifully highlights the sweet and juicy notes of the tomato and peach.
Best of all, this dressing is not only delicious, but also super healthy. Basil has antioxidant properties and olive oil is rich in healthy fats. So not only are you adding flavor to your salad, but also beneficial nutrients to your body.
How to make panzanella salad?
Bread. First, cut the bread into 2.5 cm (1 inch) pieces. You have three different options: you can leave it as is, toast it in the oven or make croutons.
Tomatoes and peaches. For the heirloom tomatoes, wash them well and then cut them into pieces similar in size to bread cubes. You don’t need to peel the tomatoes, the skin will add a nice texture to the salad.
As for the peaches, first wash them and then cut the peaches into pieces the same size as the tomatoes and bread.
Dressing. To make the vinaigrette, place the cup of basil, vinegar, olive oil, garlic clove, salt and black pepper to taste in a blender.
Once all your ingredients are ready, take a large bowl and add the tomatoes and salt them, then the peaches and bread. Finish with the dressing.
Stir all ingredients in the bowl until well combined. Make sure each piece of bread is touching some of the fruit, this will help the flavors blend more effectively.
Tips to make the best panzanaella
Choose quality ingredients: This dish is simple and its flavor depends largely on the quality of the ingredients you use. Use fresh, ripe heirloom tomatoes, ripe peaches and a good extra virgin olive oil.
Using stale or stale bread: Panzanella is a great way to use up that bread that is a little stale or stale. The key is that it is firm enough to hold its shape when mixed with the other ingredients.
Marinating time: Once you have mixed all the ingredients, let the salad rest for at least 10-15 minutes before serving. This allows the flavors to mingle and the bread to absorb the juice from the tomatoes and dressing.
Dressing to taste: Be sure to taste and adjust the dressing before adding it to the salad. Each person has his or her own taste in acidity and salt, so it is important to taste before mixing.
Final Seasoning: Just before serving, taste again and adjust seasoning if necessary. Sometimes, ingredients release their juices and can change the balance of flavors.
Add more ingredients: Feel free to add or substitute ingredients according to your personal taste or what you have on hand. Panzanella is a very versatile dish. You can add cucumbers, red onion, fresh mozzarella cheese, etc.
Serve immediately: Panzanella is best served immediately after it has rested long enough for the flavors to blend. If you wait too long, the bread may become too soft.
Frequently Asked Questions
Other salad recipes you may like:
- Salad with cilantro dressing
- Mango salad
- Salad with vegan caesar dressing
- Cauliflower salad with dukkah
Tomato and Peach Panzanella
Equipment
- Platter
- Knife
Ingredients
- 3 cups of baguette bread in cubes
- 2 pounds heirloom tomatoes
- 4 peaches peaches
- ½ cup basil vinaigrette
Instructions
- Bread. First, cut the bread into 2.5 cm (1 inch) pieces.
- You have three options: leave it as is, toast it in the oven, or make croutons.
- Tomatoes and peaches. For the heirloom tomatoes, wash them well and cut them into pieces similar to bread cubes.
- You don’t need to peel the tomatoes, the skin will add a nice texture to the salad.
- As for the peaches, first, wash them and then cut the peaches into pieces the same size as the tomatoes and bread.
- Dressing. To make the vinaigrette, place the cup of basil, vinegar, olive oil, garlic clove, salt, and black pepper to taste in a blender.
- Once all your ingredients are ready, take a large bowl and add the tomatoes and salt them, then the peaches and bread.
- Finish with the dressing. Stir all ingredients in the bowl until well combined.
- Make sure each piece of bread is touching some of the fruit, this will help the flavors blend more effectively.
- Let stand for 5 to 15 minutes and serve immediately.
Notes
- 1 cup basil
- 1/4 cup champagne vinegar
- ¾ cup Olive oil
- 1 clove garlic
- 1/4 teaspoon salt
- pepper to taste
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Vegan red lentil soup - February 18, 2025
- Vegan Fresas con Crema - February 17, 2025
- Chickpea, Cilantro & Pumpkin Seed Falafel Pita - February 16, 2025