Skip to content

Sweet & Summery Peach Panzanella Salad Recipe

It's the best way to use up your favorite summer fruit!
PIN Print

Who doesn't love sweet, juicy peaches in the summertime? With an abundance of peaches at our fingertips, it only makes sense to try and toss them together in some delicious and healthy salads—like this peach Panzanella! Topped with creamy burrata cheese, this salad is the perfect dish to share at your next cookout and to enjoy the last of your favorite summer fruit. Then, be sure to check out our list of 50 Amazing Summer Recipes You Have to Try.

Recipe courtesy of Elizabeth Van Lierde. Her debut cookbook Everyday Entertaining includes 110+ delicious recipes for going all out or staying in!

Makes 6-8 servings


For dressing

1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 tsp dijon mustard
1/2 tsp kosher salt
Cracked black pepper

For salad

3 tbsp extra virgin olive oil
1 small baguette, ciabatta, or Sperlonga loaf, cut into 1-inch pieces (about 8-10 cups)
1/2 tsp kosher salt
Cracked black pepper
2 medium heirloom or Roma tomatoes, cut into 1-inch cubes
2 Persian cucumber, half into ½ inch pieces
1/2 small red onion, thinly sliced
2 medium peaches, sliced
1 cup fresh basil leaves, thinly sliced and loosely packed + whole leaves for topping
4 ounce (1 ball) fresh burrata, torn

How to Make It

  1. To make the dressing, whisk together olive oil, red wine vinegar, garlic cloves, dijon mustard salt, and a few turns of cracked black pepper. Whisk until the dressing is emulsified and smooth.
  2. Heat olive oil on medium heat in a large saute pan. Add the bread, salt, and a few turns of cracked black pepper. Turning frequently, cook for 8 to 10 minutes or until bread cubes are golden brown. Set bread cubes aside and let cool.
  3. To the large bowl with dressing, add in toasted baguette pieces, tomatoes, cucumbers, red onion, peaches, and half the basil. Toss gently until everything is well coated. Taste test for seasoning.
  4. To assemble the salad: transfer contents to a serving platter, place a torn burrata ball in the center of the salad, and top with remaining basil leaves.


Get even more healthy recipes straight to your inbox by signing up for our newsletter!

0/5 (0 Reviews)
Eat This, Not That!
Inspired by The New York Times best-selling book series, Eat This, Not That! is a brand that's comprised of an award-winning team of journalists and board-certified experts, doctors, nutritionists, chefs, personal trainers, and dietitians who work together to bring you accurate, timely, informative, and actionable content on food, nutrition, dieting, weight loss, health, wellness, and more. Read more about Eat This