White Bean Peach Heirloom Tomato Panzanella Bowls

Panzanella hails from Tuscany, where day-old bread soaks up ripe summer tomatoes and olive oil. This bowl brightens the classic with juicy peaches, creamy cannellini beans, and fresh mozzarella for a no-fuss lunch that still feels special.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 48g carbs
• 19g fat
• 9g fiber

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Ingredients

• 4 cups ciabatta or crusty bread, torn into chunks
• 1/4 cup extra-virgin olive oil
• 2 cups ripe peaches, sliced
• 3 cups heirloom tomatoes, cut into wedges
• 1 can (15 oz) canned cannellini beans, rinsed and drained
• 1/2 cup fresh basil leaves
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh mozzarella pearls

Instructions

1. 1Preheat the oven to 400°F and line a sheet pan with parchment.
2. 2Toss the torn bread chunks with half the olive oil and salt, then spread in a single layer.
3. 3Bake until golden and crisp at the edges, eight to ten minutes, then let cool slightly.
4. 4In a large bowl whisk the remaining olive oil with red wine vinegar, Dijon, salt, and pepper until emulsified.
5. 5Add the peach slices, heirloom tomato wedges, rinsed cannellini beans, and cooled bread chunks to the dressing.
6. 6Toss gently so the bread begins to soak up the juices without turning soggy.
7. 7Fold in the basil leaves and mozzarella pearls just before serving so they stay bright and creamy.
8. 8Divide among four bowls and let sit two minutes for the flavors to marry.
9. 9Serve at room temperature for the ultimate cool midday plate that skips the stove.