Peach Panzanella

A close up image of Peach Panzanella on a white plate.
Prep Time: 
30 minutes, plus 1 hour sit time
Number of Servings: 
Recipe Source: 


  • 2 lb ripe peaches, pitted and sliced
  • 1 medium red onion, thinly sliced
  • 1 garlic clove, lightly smashed
  • 5 Tbsp extra-virgin olive oil, plus more for grill
  • 3 Tbsp red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 5  slices (each 1-inch thick) day-old Tuscan-style bread
  • 4 Kirby cucumbers (about 12 oz), peeled and sliced
  • 1 cup fresh basil leaves


  1. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over peach mixture. Season with salt and pepper and toss to combine. Let stand, covered, in a cool place, at least 1 hour or up to 4 hours.
  2. Heat grill to medium-high. Lightly oil grates. Grill bread, turning once, until crisp and grill marks appear, 2 to 3 minutes. Remove from heat and rub lightly with garlic (from marinade), if desired. Tear bread into bite-size chunks.
  3. Before serving, add cucumbers, basil, and bread to peach mixture. Toss to coat bread thoroughly. Season with salt and pepper, and remove garlic clove before serving.


A quick ingredient swap is all it takes to reimagine this panzanella. The rustic Italian salad, known as panzanella, usually features tomatoes and cubes of day-old Tuscan-style bread, soaked in a basic vinaigrette and tossed with fresh basil and perhaps other vegetables. Here, slices of ripe and juicy peaches in place of the tomatoes bring a different and welcome sweetness to the mix.

Nutrition Info: 
267 Calories, 6 g Protein, 35 g Carbohydrates, 5 g Fiber, 13 g Total fat (2 g sat), 321 mg Sodium, ★★★★★ Vitamin K, ★★ Vitamin C, E, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Calcium, Folate, Iron, Magnesium, Potassium, Zinc