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Colorful Peach Panzanella Salad in a white ruffle dish

This delightful Peach Panzanella Salad combines crispy bread cubes, juicy peaches, fresh tomatoes, cucumber, red onion and basil tossed in a sweet honey balsamic dressing for a refreshing twist on a classic Tuscan dish! Savor summer with this beautiful salad, perfect for a quick lunch or dinner party side dish.

Obviously, I am in my peach era this summer, and am on a mission to put them in every dish I make! They’re just too delicious not to savor since they are really only good during this time of year. A classic panzanella salad is one of my favorite easy dishes that is not super labor intensive and always an aesthetic crown pleaser, and I thought some ripe peaches would make an excellent addition!

This fresh salad is also covered in my all-time favorite balsamic dressing that can be made in literally two minutes. For such a stunning dish, it really couldn’t be simpler to put together! Elevate your salad game with this easy-to-make, colorful salad that’s great for picnics, barbecues or even a light family dinner.

Sliced loaf of rustic Italian bread, fresh peaches, tomatoes on the vine, red onion, lemon and fresh mozzarella balls

Rustic Italian bread, sliced cucumber, fresh peaches, tomatoes on the vine, red onion, lemon and fresh mozzarella balls on a table

Everything You Need to Make Peach Panzanella Salad

Below are all of the ingredients you’ll need to make this delicious panzanella salad!

For the Bread Cubes: I used a fresh loaf of rustic Italian bread to make my toasted bread cubes! You can use whatever kind of bread you prefer, however a crusty bread works best. I have used sourdough in the past as well! To make your toasted bread cubes, you’ll also need olive oil, garlic powder, onion powder, salt and pepper.
For the Dressing: This easy vinaigrette simply calls for olive oil, balsamic vinegar, honey and lemon juice!
For the Salad: Fresh, juicy sliced peaches are, of course, the star of the show, along with fresh tomatoes, cucumber, red onion, mozzarella and fresh basil leaves. I like to use marinated mozzarella “ciliegine” (cherry-size balls), but you could also use regular fresh mozzarella and cut it up into thick cubes.

How to Make Peach Panzanella Salad

Bake Bread: Cut Italian bread into thick squares, toss with olive oil, garlic powder, onion powder, salt and pepper and place on a small, greased baking sheet. Bake for 10 minutes on 375°F
Mix Dressing: To make your sweet honey balsamic dressing, add olive oil, balsamic vinegar, honey and lemon juice in a small bowl or container with a lid. Either whisk or shake to combine ingredients (and make sure to give it a good shake before you add it to your salad as well!)
Assemble Salad: To assemble the salad, add bread cubes along with sliced peach, tomato, cucumber, red onion and mozzarella to a large bowl.
Add Basil & Dressing: Using kitchen scissors, chop fresh basil leaves over the salad. Then cover with the dressing and gently toss to combine.
Garnish & Serve: Top with sea salt and a handful of fresh basil leaves for garnish – serve immediately or refrigerate for up to two hours!

This beautiful salad makes for a vibrant side dish and is sure to impress guests on any occasion! If you’re looking for more ways to use your fresh peaches, check out my Peach Ricotta Toast recipe.