Peach and Tomato Panzanella

Ingredients

• 4 cups stale crusty sourdough or Tuscan bread, cut into 1-inch cubes
• 1.5 lbs ripe heirloom tomatoes, cut into bite-sized wedges
• 2 ripe yellow peaches, pitted and sliced into thick wedges
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, finely grated
• 1 tsp flaky sea salt, plus extra to taste
• 1/4 tsp freshly cracked black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss the bread cubes with 1 tablespoon of olive oil and a pinch of salt, then spread on a baking sheet and bake for 10–12 minutes until crispy on the outside but still slightly chewy inside.

2. 2

   Place the tomato wedges in a large colander set over a bowl. Sprinkle with 1 teaspoon of flaky sea salt and let drain for 15 minutes to extract their flavorful juices.

3. 3

   In a small bowl, whisk together the collected tomato juice (about 2-3 tablespoons), red wine vinegar, grated garlic, cracked black pepper, and the remaining extra virgin olive oil until emulsified.

4. 4

   In a large serving bowl, combine the toasted bread cubes, salted tomatoes, sliced peaches, and thinly sliced red onion.

5. 5

   Pour the tomato juice vinaigrette over the salad and toss thoroughly to ensure the bread absorbs the dressing.

6. 6

   Let the panzanella sit at room temperature for 15–20 minutes to allow the flavors to meld and the bread to soften slightly.

7. 7

   Gently fold in the fresh torn basil leaves right before serving, and finish with an extra sprinkle of flaky sea salt if desired.

The Story Behind Peach and Tomato Panzanella

Panzanella originated as a humble dish of Tuscan cucina povera, created by resource-conscious farmers who soaked stale bread in water and tossed it with garden vegetables to avoid food waste. Historically documented as far back as the Renaissance, early versions relied heavily on onions and field greens long before tomatoes arrived in Europe. The modern combination of sun-ripened tomatoes and sweet peaches honors this zero-waste tradition while celebrating the peak sweetness of late-summer Mediterranean harvests.

Discover Peach and Tomato Panzanella

Nancy Silverton

Renowned for her pioneering work with rustic Italian bread and California produce, Nancy Silverton emphasizes using aggressively toasted sourdough so the bread retains a chewy bite even after absorbing rich vinaigrettes. Her seasonal approach highlights pairing high-acid tomatoes with naturally sweet stone fruits to elevate simple peasant dishes.