Grilled Peach Panzanella (Italian Bread Salad)
Grilled peach panzanella salad is a classic rustic Italian bread salad made with tomatoes, red onion, and sturdy bread. My version adds grilled peaches for caramelized sweetness and an extra taste of summer.
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Grilled Peaches Make a Tomato and Bread Salad Even Better!
Traditional Tuscan panzanella uses stale bread, tomatoes, red onion, olive oil, and vinegar. The classic version is absolute perfection, but I wanted to build on those summer flavors by adding Colorado Palisade peaches. Palisade is on the Western Slope, and here in Colorado, we count down the days until peach season. I also only like cooked peaches (is that weird?) And by like, I mean love! (Psst, try my peach compote; it is one of my all-time favorite recipes!)
So combining the best flavors of summer, peaches and tomatoes, led me to create a panzanella salad that builds on the tradition. If you’re not too sure about peaches, try my tomato and onion salad.
Eat sinfully, live kindly
❤️Ruth
Why You Will Love This Panzanella Salad
Ingredients
Key Ingredient Notes
Bread
Use a sturdy, rustic bread with a thick crust. Ciabatta, sourdough, or most country-style loaves work well when making panzanella. If possible, do not use sliced sandwich bread.
The trick to great panzanella is using day-old or slightly stale bread. This helps the bread keep its shape.
Peaches
Choose ripe, firm peaches. The firmness helps them hold their shape on the grill. I don’t recommend frozen peaches; they tend to fall apart on the grill.
Vegan Feta (optional)
Vegan feta cheese brings a salty, creamy texture to this salad. Cheese, especially feta, isn’t a traditional ingredient in panzanella, which is why I made it optional.
See the recipe card for complete information on ingredients and quantities.
Step-by-Step Instructions
Step One: Toast the Bread
Heat the oven to 400°F (200°C). Tear the bread into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil and a pinch of salt. Spread the cubes on a baking sheet and bake for 8 to 12 minutes, turning once halfway through. You want the edges to be a golden color and slightly crisp.
Step Two: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, grated garlic, oregano, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.
Step Three: Grill the Peaches
Heat a grill or grill pan over medium-high heat. While the pan is heating, brush the cut sides of the peaches with a little olive oil. Place the cut sides down for 2 to 4 minutes, until grill marks form and the edges soften. Remove and cut into wedges.
Step Four: Assemble the Salad and Serve
In a large bowl, combine the toasted bread, halved cherry tomatoes, sliced red onion, grilled peaches, torn basil, and crumbled vegan feta (optional). Pour about three-quarters of the dressing over the salad and toss gently. Let the salad sit for 10 to 15 minutes so the bread soaks up some of the juices without going totally soft.
Serve at room temperature. For extra flavor, you can drizzle balsamic glaze over the top.
More Recipes Made With Tomatoes…
Tips
Bread Cubes
Dry the bread cubes before tossing them with the oil. The dryness helps them hold up longer when tossed with dressing.
Wait to Prepare
The key to great panzanella is timing. Assemble and dress the salad 10 to 15 minutes before serving. If you toss it too early, the bread will become soggy.
Personalize this Recipe (Variations and Substitutions)
Tomatoes
You can swap cherry tomatoes for Roma, beefsteak, or heirloom. If the tomato has a lot of watery seeds, scoop those out to keep the salad from getting too watery. Cut the tomatoes into rough chunks to match panzanella’s rustic texture.
Cheese
This salad is great with or without cheese. Feta is my go-to because the vegan version tastes similar to the dairy version. For something creamier, try a vegan goat-style cheese.
How to Store This Recipe
Serve this recipe within 15 to 20 minutes of assembling. If you have leftovers, store them in an airtight container for up to one day. I recommend picking out the bread before storing it, then, before you eat, draining off any excess water and adding “fresh” bread. After a day, the grilled peaches begin to fall apart.
Perfect Pairings
How Did It Go?
I hope you loved this grilled peach panzanella salad as much as I do! Before you go, please leave a rating and a comment to let me know how it went.
Grilled Peach Panzanella (Italian Bread Salad)
Equipment
- 1 small jar with lid
- 1 chef's knife and cutting board
Ingredients
Panzanella Salad
- 5 to 6 cups rustic bread, ciabatta or sourdough, torn into 1-inch pieces, about 8 ounces
- 3 medium ripe peaches, halved and pitted
- 2 cups cherry or grape tomatoes, halved
- ¼ small red onion, very thinly sliced
- ½ cup crumbled vegan feta (optional)
- ½ cup loosely packed fresh basil leaves, torn
- 4 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1 to 2 tablespoons balsamic glaze
Lemon-Herb Vinaigrette
- 2 to 2½ tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, grated
- 2 teaspoons chopped fresh oregano
- ½ teaspoon Dijon mustard
- ½ teaspoon salt and pepper to taste
Instructions
- Toast the Bread: Heat the oven to 400°F (200°C). Tear the bread into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil and a pinch of salt. Spread the cubes on a baking sheet and bake for 8 to 12 minutes, turning once halfway through. You want the edges to be a golden color and slightly crisp.
- Make the Dressing: In a small bowl or jar, whisk together 3 tablespoons of olive oil, lemon juice, lemon zest, grated garlic, oregano, Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.
- Grill the Peaches: Heat a grill or grill pan over medium-high heat. While the pan is heating, brush the cut sides of the peaches with a little olive oil. Place the cut sides down for 2 to 4 minutes, until grill marks form and the edges soften. Remove and cut into wedges.
- Assemble and Serve: In a large bowl, combine the toasted bread, halved cherry tomatoes, sliced red onion, grilled peaches, torn basil, and crumbled vegan feta (optional). Pour about three-quarters of the dressing over the salad and toss gently. Let the salad sit for 10 to 15 minutes so the bread soaks up some of the juices without going totally soft.
- Serve at room temperature. For extra flavor, you can drizzle balsamic glaze over the top.
Notes
- High-altitude adjustment: At elevations of 6,500 feet or higher, your bread will dry out and toast faster. Reduce the oven time by 2 to 3 minutes.
- Storage: Best eaten within 15 to 20 minutes of assembling. Leftovers keep in an airtight container in the fridge for up to 1 day. Note: The bread will soften noticeably.