Peach Tomato Sourdough Panzanella Salad Recipe
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.
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: American
Servings: 4 servings
Calories: 318kcal
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
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.
Calories: 318kcal | Carbohydrates: 51g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1049mg | Potassium: 481mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1538IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 4mg