Heirloom Tomato & Peach Panzanella

Serves 6 · 25 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 42g carbs
• 20g fat
• 6g fiber

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Ingredients

• 6 cups cubed day-old crusty sourdough or ciabatta
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 2 lb mixed colors heirloom tomatoes
• 3 medium ripe peaches
• 1 medium English cucumber
• 1/2 small red onion
• 1 cup packed fresh basil leaves
• 8 oz fresh mozzarella pearls or torn fresh mozzarella
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper

Instructions

1. 1Preheat the oven to 375°F and line a large rimmed baking sheet with parchment. Toss the bread cubes with a drizzle of olive oil and salt until lightly coated, then spread in a single layer.
2. 2Bake the bread until golden and crisp at the edges but still a little chewy inside, about 12 to 15 minutes, tossing once halfway. Let the croutons cool completely on the sheet so they stay crunchy.
3. 3While the bread cools, core the heirloom tomatoes and cut them into generous bite-size wedges or chunks, catching any juices in the bowl. Halve and pit the peaches, then slice into similar-size wedges.
4. 4Peel the cucumber if the skin is thick, then cut into half-moons. Thinly slice the red onion and soak the slices in cold water for 5 minutes to mellow the bite; drain well.
5. 5In a large serving bowl whisk together the remaining olive oil, red wine vinegar, Dijon, honey, salt, and pepper until emulsified and glossy. Taste and adjust seasoning so the dressing is bright and balanced.
6. 6Add the tomatoes and their juices, peaches, cucumber, and drained onion to the dressing. Toss gently so everything is coated and the fruit begins to release more juices.
7. 7Tear the basil leaves into the bowl and add the cooled croutons and mozzarella. Fold everything together carefully so the bread soaks up the dressing without turning soggy.
8. 8Let the panzanella rest at room temperature for 15 to 20 minutes before serving so the flavors marry and the bread softens just enough. Give one final gentle toss, taste for salt, and transfer to a wide platter for sharing.
9. 9For make-ahead hosting, keep the croutons and dressing separate until 20 minutes before guests arrive, then assemble so the salad stays vibrant on the picnic or buffet table.