Leslie's Kitchen: Peach Panzanella Salad 🍑
Leslie's Kitchen: Peach Panzanella Salad 🍑
Posted on
July 21, 2023
achilleas petris

Summer is the perfect time to enjoy fresh and delicious dishes that showcase the best of the season's produce. Our Panzanella Salad recipe by Leslie brings together the sweetness of ripe peaches, the tanginess of cherry tomatoes, and the satisfying crunch of toasted bread. It's a refreshing and vibrant salad that captures the essence of summer on your plate. So, let's dive into this delightful mix of flavors and colors, and savor the joys of the season in every bite!


•Three or 4 cups day-old bread, torn or cut into small pieces.
•1 pint cherry tomatoes or two large heirloom tomatoes cut into chunks.
Three ripe peaches cut into small pieces
•1 cup diced cucumber, seeds removed
•2 tablespoons lightly roasted pine nuts
•4-6 ounces burrata cheese optional
•A few slices of purple onion and basil are optional
•7 tablespoons olive oil for dressing plus 2 tablespoons for roasting bread
•3 tablespoons red wine vinegar
•2 teaspoons Dijon mustard
•Salt and pepper
  1. Preheat oven to 400°F.
  2. Tear or cut up leftover bread and place on parchment paper lined baking pan.
  3. Drizzle with olive oil, add salt and pepper.
  4. Bake until toasty, about 10 minutes.
  5. Cut up your favorite fruit, cherry, tomatoes, cucumber, and purple onion and toss with olive oil and vinegar dressing.
  6. Add a little olive oil to a sauté pan and add pinenuts. Gently sauté until early roasted be careful not to burn.
  7. When your bread is done add to serving bowl.
  8. Top with cucumbers, tomatoes, cheese, and peaches. Toss gently.
  9. Add fresh basil and purple onion on top.

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