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Late Summer Peach and Tomato Panzanella

This Peach and Tomato Panzanella Salad celebrates all the flavors of late summer. Cubed bread is tossed with juicy peaches, tomatoes, creamy avocado, mozzarella, fresh basil and a tangy olive oil dressing.
Print Recipe
Prep Time 30 minutes
Total Time 10 minutes
Servings: 6
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Panzanella
  • 5 cups cubed bread, I used a baguette
  • 3 peaches, pitted and sliced
  • 2 medium vine tomatoes, wedged
  • 1 avocado, cubed
  • 1 cup fresh mozzarella pearls
  • 1 cup fresh basil
Dressing
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • juice from ½ lemon
  • ½ teaspoon Dijon mustard
  • balsamic reduction, for drizzling (optional)
  • ½ lemon, to taste
  • salt and pepper, to taste

Method
 

Making the Panzanella
  1. Combine the olive oil, minced garlic, lemon juice, and Dijon mustard into a small bowl. Set aside.
  2. Add the cubed bread, peaches, tomatoes, avocado, mozzarella pearls and 3/4 of the basil leaves to a large bowl. Pour the dressing over the salad and toss together. Add some salt and pepper to taste and toss again. Let the salad set for 10 minutes so the bread soaks in the juices.
  3. Top with the remaining basil, a big squeeze of lemon and drizzle with the balsamic reduction. Serve and enjoy!

Notes

Creamy Lemon Basil Cucumbers