Peach Tomato Panzanella Salad

Juicy tomatoes and  peaches shine in this Peach 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.




453 grams (1 pound) tomatoes

226 grams (½ pound) peaches

300 grams (about ½ loaf) sourdough bread, sliced into 1-inch cubes

Tomato Herb Vinaigrette

6 grams (1 teaspoon) salt, plus more to taste

7 grams (¼ cup) fresh basil leaves

2 tablespoons fresh mint leaves

28 grams (2 tablespoons) olive oil

14 grams (1 tablespoon) red wine vinegar

1 small shallot, finely diced

10 grams (¼ cup) parsley, tender leaves roughly chopped

Pepper to taste


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.


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