Peach and Tomato Panzanella

Sweet peaches, ripe tomatoes and fragrant mint and basil—all served with crunchy croutons


Preheat the oven to 350 degrees. Cut bread into strips and tear each strip into bite size pieces. You should have about 5 cups of bread pieces. Place the bread on a sheet pan and bake for 15-20 minutes, until hard and very dry. The fresher your bread is, the longer you’ll need to bake it. While the bread is baking, cut the tomatoes into 1″ pieces and place in a large bowl. Toss with a pinch of salt and set aside. Grate or finely mince the garlic and place in bowl and long with the sliced red onion and the vinegar. Cut the peaches into 1″ pieces and combine with tomatoes. Whisk the olive oil into the onion and vinegar mixture and pour over peaches and tomatoes, tossing to combine. Season to taste with salt and pepper. Tear the basil leaves into bite size pieces and add to the salad, along with the croutons. Toss together and serve!

Mix it up!

Use different varieties of tomatoes—there’s a rainbow of options available at the Market! Try combining two or more colors of tomatoes or try a blend of large and cherry tomatoes.

Switch up the herbs: Tomatoes and basil are a classic pairing, but try mint, tarragon, cilantro, or parsley for a fresh new take.

Have fun with the fruit! Melon, plums, or apricots all work well in place of peaches. For a burst of color and flavor, toss a handful of blackberries into the mix.

Think Outside the (Bread) Box! Panzanella was invented as a way to use up leftover or stale bread. So be creative! Use any firmer, crusty bread you have on hand.

Have leftover pitas? Sub them for the sourdough to make a variation on the classic Middle Eastern bread salad known as fattoush.

This recipe is a great way to use up the neglected heels of bread that many people throw away. Simply store leftover heels (or small slices) of bread in a bag in your freezer. When you have enough saved up, let them thaw until sliceable and panzanella your heart out!