Tomato and Peach Panzanella

Tomato and peach panzanella may sound unlikely but it’s gonna knock your socks off. Or, if you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.

A blue background with a white bowl filled with sliced peaches, tomatoes, red onions, basil, and chunks of bread.

This summer panzanella salad is packed with tomatoes and peaches—a seemingly strange combination, but one on which you’ll soon be hooked. I always think that if two foods are growing and ripe at the same time, they must be a good match. This salad showboats the best produce of the summer in an almost effortless salad that tastes infinitely more complex than the sum of its parts. Ripe summer tomatoes and succulent peaches are tossed together with toasted, chewy bread and finished with a simple red wine vinaigrette and gobs of basil.–Sarah Waldman

☞ Table of Contents

Tomato and Peach Panzanella

A blue background with a white bowl filled with sliced peaches, tomatoes, red onions, basil, and chunks of bread.
Tomato and peach panzanella may sound unlikely but it’s gonna knock your socks off. Or, if you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.

Prep 20 mins
Cook 15 mins
Total 1 hr
4 to 6 servings
318 kcal
5 / 5 votes
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  • 1 whole French baguette* torn into 1-inch (25-mm) chunks (about 6 cups)
  • 1/2 cup olive oil
  • 3/4 teaspoon kosher salt plus more as needed
  • 3 large (about 1 lb) tomatoes or 3 cups cherry tomatoes sliced
  • 3 large (about 1 lb) peaches pitted and sliced
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon freshly ground black pepper plus more as needed
  • 1/2 (about 4 oz) red onion thinly sliced
  • 1/2 cup torn, chopped or thinly sliced fresh basil


  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the bread chunks with 2 tablespoons olive oil and then sprinkle with 1/4 teaspoon salt. Place the bread on a rimmed baking sheet in a single layer. Bake until evenly toasted, stirring once or twice, 10 to 20 minutes.
  • In a large bowl, gently toss the tomatoes and peaches with 1/2 teaspoon salt. Slowly pour the tomato and peach mixture into a colander and place it over the bowl you used to toss the tomatoes and peaches. Let the tomatoes and peaches drain while the bread toasts.
  • Lift the colander of tomatoes and peaches out of the bowl and set it aside. You should have some juices in the bottom of the bowl. Whisk 6 tablespoons oil, the vinegar, and the black pepper into the tomato and peach juices. Add the toasted bread, toss to coat, and let it soak, tossing occasionally, for 10 minutes.
  • Add the tomatoes and peaches, red onion, and basil to the bowl with the bread and toss to combine. Season with salt and pepper to taste and serve immediately.
Print RecipeBuy the Feeding a Family cookbook

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*Can I use stale bread instead of toasted bread in panzanella?

Hear us out on this—you can use stale bread but it still needs to be toasted. The biggest difference between stale and dried (toasted) bread is how it’s going to absorb that lush vinaigrette. Stale bread, because of molecular differences that we only partially understand, will be tough and crusty at its core while getting mushy with dressing at the same time. But toast that very same bread and you’ll end up with something that passes  for decent bread again. The same goes for the fresh, tender stuff you’ve got. Toasting as instructed in the recipe will give you something that can stand up to the dressing but not be too much of a workout to eat.

Show Nutrition

Serving: 1portion, based on 4 servingsCalories: 318kcal (16%)Carbohydrates: 18g (6%)Protein: 2g (4%)Fat: 28g (43%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 570mg (25%)Potassium: 541mg (15%)Fiber: 4g (17%)Sugar: 14g (16%)Vitamin A: 1474IU (29%)Vitamin C: 26mg (32%)Calcium: 32mg (3%)Iron: 1mg (6%)

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Recipe Testers' Reviews

I have to admit that I've never met a panzanella that I didn't love, but this tomato and peach panzanella was truly exceptional. The combination of bread, peaches, tomato, and onion tossed in the tangy vinaigrette and brightened with fresh basil was completely irresistible. This is going to be a summer favorite.

This tomato and peach panzanella is a really lovely salad with great contrasting flavors that work really, really well together. The red onions offer a sharp contrast to the sweet peaches and cherry tomatoes and result in a whole that really is greater than the sum of its parts. I think that there was a bit too much bread for the amount of dressing. But it was a great salad that would be a real crowd-pleaser on a hot, summer night.

I used gluten-free bread instead of a regular baguette and it took only 12 minutes for the bread to get thoroughly and evenly browned. Less time would have been fine, but since gluten-free bread can be crumbly, the more brown and crisp, the better it was able to absorb the dressing. (If GF bread is a necessity for this salad, find the best bakery or supermarket version available. Mine came from a local GF bakery and had the texture and interior crumb of yeast bread. Some GF loaves, while decent, don't provide the right kind of crumb or structure for this recipe.)

Originally published June 17, 2017



  1. 5 stars
    Wow! What a fabulous salad! Home grown tomatoes and Michigan peaches were key to the fresh, delicious flavor. I skipped the colander part as I am quite lazy about washing even one extra dish if I don’t need to and the salad did not suffer for it. I would not have thought that sweet peaches and tomatoes were necessarily a good combination but they work together beautifully, especially in contrast to the sharp red onion and red wine vinegar. This is a terrific and unique summer salad that will be a regular in my rotation!

  2. 5 stars
    Delicious! Making it for the third time with end of season tomatoes and peaches . . . going to be sad to put this recipe away until next summer!

    1. I’m so happy that you’ve been able to enjoy this all summer, Stephanie. At least there will be something to look forward to for next year?!

  3. 5 stars
    I halved the recipe and that turned out perfectly fine. I used white peaches (they could have been a bit riper) and Campari tomatoes. This recipe calls for several bowls, but I found I could keep using the same one until the bread soaking. I found the panzanella to be a bit heavy on the red onion although others might like it this oniony. Would need to serve this along with something else (grilled fish?) to make a meal. I found the panzanella held up for about 2 hours before the bread got too soggy. I definitely want to make this and serve it right away. It’s not a make-ahead dish.

  4. 5 stars
    This is summer in your mouth! Can’t say enough about how good this was. It’s peak tomato and peach season here in Southern California which made for a delicious taste treat. The salad was easy to prepare although it took a little longer than I expected-my fault-didn’t read recipe all the way through. I halved the recipe for a summer lunch for my husband and me. When I brought the salad bowl to the table my husband uttered something like”you don’t expect us to eat all that do you?” Ha! He was all but licking the bowl when lunch was over!!

    1. Nancy, this is magnificent! Love that you and your husband were surprised by just how much you like this. Thank you so much for letting us know and we look forward to hearing which recipe on the site you try next…

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