You will love this bountiful tomato peach panzanella salad, friends. A delicious celebration of summer vegetables paired with crusty bread and a flavorful vinaigrette, what’s not to love?

For variation, add some tomato jam or even bacon peach jam to the vinaigrette.

And if you’re a fan of the tomato-peach combination, give my peach tomato jam recipe a try.

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A large platter of chunks of tomato, peaches, corn, and bread cubes on a green plate with another platter in the background.

There is almost no salad so summery as a panzanella.

Tuscany’s famed salad featuring leftover bread and juicy tomatoes in a bright and flavorful, garlicky vinaigrette. I love panzanella so much I even made a dessert version of peach panzanella.

But today, I want you to get to know summer tomato peach panzanella.

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Peaches in a Savory Salad?

Wait? Peaches in a savory salad? It’s really not so strange.

Fruit has been used in savory meat preparations for hundreds if not thousands of years.

Peach chutney sings on pork or poultry. Or try my bacon peach jam instead.

Fruity Moroccan tagines rely on a balance of sweet and savory.

Mango and tomatoes play nicely together in salsa, so why not let peach’s savory side shine in this salad? No reason not to, right?

Plus the savory peach juices mingle with all the other juices to make an incredibly flavorful base for your vinaigrette.

An Easy Yet Impressive Salad

The hardest thing about making this salad is waiting for the vinaigrette to soak into the bread.

Worry not, the salad isn’t soggy. That would be gross. Drying the bread in the oven for 20 minutes or so gives it enough backbone to stand up, even after a few hours.

I wouldn’t try and hold this salad overnight, though, so make this for your Labor Day picnic and share it with a crowd. Toss in all your juicy late summer vegetables and make it your own.

This salad is also vegan if you leave off the fresh mozzarella. If you will be dining with vegans, reserve a portion without cheese so everyone can enjoy the fresh burst of late summer flavors.

How to Make Tomato Peach Panzanella

A plate heaped with tomato peach panzanella.

Making this summer tomato peach panzanella couldn’t be easier. It’s really more of a method and not a true recipe, so use what you have.

Here’s how to make your own.

  • Choose lean bread (not enriched with eggs, butter, etc) with a nice open crumb. I used ciabatta, but you can use focaccia or pretty much whatever bread you like.
  • Cut or pull it into bite-sized pieces and spread it on a baking sheet. Bake at 350 for about 20 minutes, tossing once or twice. No need for it to toast–the bread should be dry but not golden.
  • Cut up your summer vegetables (my array was tomatoes, peaches, Vidalia onion, cucumber, yellow bell pepper, and sweet corn which I cooked for a few minutes, just enough to take away that raw corn starch flavor). Place them in a colander over a large bowl and salt them well. I added some Fruit Fresh as well to keep the peaches from discoloring while they sat there.
  • Once you get a nice amount of vegetable juices in the bowl, use that as the base for your vinaigrette. Just add a touch of vinegar, some garlic and pepper, and then whisk in as much olive oil as you like. You could also use a more neutral oil like (affiliate linkgrapeseed oil so the flavors of the vegetables really shine through.
  • Toss the dried bread, vegetables, and vinaigrette together and let sit for at least thirty minutes to an hour before serving at room temperature.

To even shorten the directions:

  • Dry cubed bread in oven.
  • Salt vegetables and drain over a bowl.
  • Make vinaigrette with the juices in the bowl.
  • Stir everything together.
  • Let sit so vinaigrette soaks into the bread.
A square platter heaped with tomatoes, peaches, corn, basil, mozzarella cheese, and cubed bread.


If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

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A square platter heaped with tomatoes, peaches, corn, basil, mozzarella cheese, and cubed bread.

Summer Tomato Peach Panzanella

Jennifer Field
This summer tomato peach panzanella is filled with juicy late summer vegetables. Salt and drain all the veggies over a bowl and then use the juices as a base for a flavorful summer vinaigrette. A panzanella is hard to beat, and they are made to serve a crowd. Enjoy!
5 from 3 votes
Tried this recipe?Please give it a star rating!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes
Cuisine Italian
Servings 8
Calories 529 kcal


  • 2-3 pounds mixed ripe tomatoes and peaches
  • 2 ears sweet corn on the cob boiled for 5 minutes then cut from the cob
  • 1 small to medium cucumber peeled, quartered and sliced
  • ½ cup sliced Vidalia onion (red onion would work well here, too)
  • 1 small bell pepper washed, seeded and diced
  • 2 teaspoons kosher salt
  • 1 teaspoon Fruit Fresh to keep peaches from browning
  • ¾ pound Italian bread ciabatta, focaccia, etc
  • 2-3 Tablespoons red wine vinegar
  • 1-2 cloves minced garlic
  • 1 teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • ½ cup extra virgin olive oil or avocado oil
  • 10-12 large basil leaves torn or chopped with a very sharp knife
  • 4-6 oz fresh mozzarella torn into bite-sized pieces


  • Blanch the tomatoes and peaches for about 1 minute to loosen the skins. Peel and cut them into bite-sized pieces.
  • Place the tomatoes and peaches in a colander set over a bowl large enough to hold all the ingredients, including the bread. Add corn, cucumber, onion, and bell pepper to the colander as well.
  • Sprinkle the fruit and vegetables with salt and Fruit Fresh and toss well. Allow to drain about 30 minutes.
  • Meanwhile, heat the oven to 350. Cut crust off the bread (or leave it on) and cut or pull into bite-sized pieces. Spread the bread out on a baking sheet and bake about 20 minutes, tossing once or twice. Let cool.
  • By now, you should have a nice amount of juices collected in your bowl. To that, add the vinegar, garlic, mustard, and black pepper. Whisk well to combine.
  • While whisking madly, stream in the olive or avocado oil. Taste and adjust seasonings if necessary. You can also add a bit more vinegar if you want it sharper or more oil if you like your vinaigrettes more mellow. 
  • Add the reserved vegetables, cooled bread and almost all the herbs to the bowl of vinaigrette, and fold together to evenly moisten the bread. Allow to sit for at least half an hour or up to an hour, folding a couple of times so the bread can evenly soak up the dressing.
  • Add the torn mozzarella and the reserved basil to the top of the salad before serving. You can toss everything together once everyone has seen your gorgeous salad.

Did You Make Any Changes?


Serving: 1gCalories: 529kcalCarbohydrates: 39gProtein: 22gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 19gCholesterol: 55mgSodium: 1060mgFiber: 5gSugar: 11g
Did you make this recipe?Please tell us what you loved!
A plate full of peach and tomato panzanella.

And there you have it friends. Summer Tomato Peach Panzanella. It’s an end-of-summer symphony of flavors that I think you are really going to love. Happy almost-fall, friends.

Remember this summer salad. It’s a great one for using up all sorts of ripe, juicy vegetables. Enjoy it!

Thank you so much for spending some time with me today. Take care, and have a lovely day.

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  1. I love panzanella. Though I’m a recent convert to this salad, it brings together a bunch of my favorite foods – fruits, veggies, bread and herbs. As for peaches and tomatoes going together, I’m totally open to that combination. After making watermelon tomato gazpacho earlier this week, I’m very much in the “tomatoes are a fruit so they go with other fruit” mode. Great Progressive Eats contribution!

    1. Yes–peaches and tomatoes like each other very much! I love this salad because you can add whatever juicy, ripe veggies (and some fruits) you have. The vinaigrette comes together almost without having to think about it. So easy, and great for a crowd!

    1. I just kept finding more things and thinking “Hey, that would be good in a panzanella!” lol And I know you will have the perfect gluten free bread to make this with, Jane! Thank you for hosting us this month!

  2. Panzanella has to be my favorite salad in the summer. I have a thing about tomatoes. If they’re not off the vine, they’re simply not worth eating at all. That means a LOT of salads in the summer and a famine period for months waiting for summer again!

    I’ve used tomatoes and peaches in salad together before but not in a panzanella…obviously that must change; Colorado peaches are at their peak and I have a big hoard of both peaches and tomatoes right now. My grocery list now includes Ciabatta…not my favorite bread typically for it’s super crustiness but perfect for this salad. Yum really is the word!

  3. 5 stars
    Love this Jenni! And, great minds think alike. We have been enjoying a similar (very) salad all summer. It is so refreshing and screams summer; doesn’t it!

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