Juicy tomatoes and peaches shine in this Summer Peach Tomato Sourdough Panzanella Salad. Toasted pieces of sourdough cubes soak up a fresh tomato herb vinaigrette. This is my favorite way to use up my leftover sourdough bread.
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The perfect way to use up day-old sourdough bread
If you’re an obsessive bread maker like me (if you’re here, you probably are), you end up with more than you know what to do with. This bread salad is a great way to use up leftover bread that’s not toast or sandwiches. Day-old bread is best as it is able to soak up the vinaigrette better and toasting will ensure your salad does not get overly soggy.
Garden fresh ingredients
Summertime is the ideal time to enjoy this salad but it's great year round! This salad is my love letter to late summer produce. In Arizona, we get beautiful locally-grown peaches, they are sweet, flavorful and juicy and only available in late July to August. These along with garden fresh tomatoes intensify the flavors in this salad. Seasonal produce is really the star of this dish, but it works great year round. If you don’t have locally grown peaches or your own home-grown tomatoes, plums or nectarines and heirloom tomatoes or cherry tomatoes from the grocery store are great alternatives.
Looking for more savory recipes? Try my Roasted Tomato and Red Pepper Sauce and Sourdough Sausage Rolls.
Ingredients
- Sourdough bread - Day old bread works best for soaking up the tomato vinaigrette.
- Fresh tomatoes - The star of the show, use garden-fresh tomatoes if you have them or purchase them from your farmer’s market for the best results. Otherwise use heirloom tomatoes, grape tomatoes or cherry tomatoes since they have the most flavor.
- Peaches - Adds a burst of sweetness to the salad. Use plums or nectarines as an alternative.
- Salt and pepper - Enhances the flavor of the other ingredients.
- Basil - Adds freshness to the herb tomato vinaigrette.
- Mint - Adds brightness to the herb tomato vinaigrette.
- Red wine vinegar - Adds acidity
- Olive oil - Thickens the vinaigrette and prevents your bread from becoming soggy.
- Garlic - Raw garlic has a peppery spiciness that adds an intense savory flavor of this otherwise sweet salad.
- Shallot - Adds a mild onion flavor with a milder flavor.
- Parsley - Imparts freshness to the salad.
- Burrata (optional) - Adds a lovely creaminess to this salad. Optional but highly recommended.
Make this panzanella with Homemade Sourdough Bread or Rosemary Sourdough Bread.
Step-by-step instructions
- Toast bread cubes in an oven set to 325 F for 15 minutes. Add image
- Place tomato slices on a strainer set over a mixing bowl. Toss tomatoes in salt and let stand for 15 minutes.
- Using a food processor or a mortar and pestle, process the garlic, salt, basil and mint into a paste. Stream olive oil in until fully emulsified.
- Using a food processor or a mortar and pestle, process the garlic, salt, basil and mint into a paste. Stream olive oil in until fully emulsified.
- Add herb paste, shallots, parsley and red wine vinegar into tomato juice. Season with salt and pepper to taste.
- Toss bread cubes in tomato herb vinaigrette.
- Add in tomatoes and peaches into soaked bread cubes.
- Serve with burrata drizzled with olive oil and fresh ground pepper.
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Peach Tomato Sourdough Panzanella Salad Recipe
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Ingredients
Salad
- 453 grams tomatoes
- 226 grams peaches
- 300 grams sourdough bread sliced into 1-inch cubes
Tomato Herb Vinaigrette
- 6 grams salt plus more to taste
- 7 grams fresh basil leaves
- 2 tablespoons fresh mint leaves
- 28 grams olive oil
- 14 grams red wine vinegar
- 1 small shallot finely diced
- 10 grams parsley tender leaves roughly chopped
- pepper to taste
Click US Customary to view volume measurements
Instructions
- Preheat your oven to 325 F. Bake bread cubes on a parchment-lined baking sheet for 15 to 20 minutes or until the bread feels dry but does not appear too dark.
- Place tomato slices on a strainer set over a mixing bowl. Toss the tomatoes in salt and set aside while the bread bakes.
- Using a mortar and pestle (or a food processor) grind the garlic with a pinch of salt, add in basil and mint until the mixture forms a paste. Stream in the olive oil until fully emulsified.
- Add herb paste, parsley, shallots and red wine vinegar into drained tomato juice. Season with salt and pepper to taste.
- Add toasted bread into the tomato vinaigrette. Toss tomatoes and peaches with dressed bread. Serve with burrata (if using) and enjoy immediately.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!