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Peach Panzanella

25 minutes prep
0 minutes active cooking
25 minutes total

Makes 4 - 6 servings
Print recipe

The thrifty Italians don't let anything edible go to waste.

The classic Tuscan bread salad called panzanella was traditionally made with old, hard bread. It was soaked in water to soften, then squeezed to a soft pulp. But you get a better texture using fresh or slightly stale bread that's grilled or toasted, rubbed with garlic, and cut into bite-sized cubes.

Very old versions of panzanella were made with just bread, onions, olive oil, and vinegar, with fresh herbs added if they were available. But the Italians embraced the New World tomato quickly, and it’s been an ingredient in panzanella for the last few hundred years.

Like tomatoes, peaches are both sweet and acidic, and they make a very tasty version of panzanella.

What you'll need


For the shopping list


red onion

4 slices

crusty, country-style bread



1 bunch of

fresh basil or mint

1 teaspoon of

black pepper, freshly ground

From our shop

Out of stock
2 tablespoons of Red Wine Vinegar

$11 - Mantova - Italy

$25 - Sicily - Italy

Madre Terra

$16 - Gossen Island - Norway

Sea Salt Flakes


From the kitchen


Chef Knife


Cutting Board


Mixing Bowl

Measuring Spoons

What you'll have to do

Step 1

Slice 1 red onion very thinly and soak it in 2 tablespoons of vinegar.

Step 2

Cut the bread into half-inch cubes, the 4 peaches into bite-sized pieces (peeling optional). Tear or slice the basil leaves or mint into thin strips.

Step 3

Combine everything in a large bowl, add 4 tablespoons of extra virgin olive oil, a pinch of salt (unlike Tuscan bread, ours will add some salt, so taste before adding), and 1 teaspoon of freshly ground black pepper.

This gets better if it sits for 20 minutes, and it's best served at room temperature.

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Out of stock

Red Wine Vinegar

MengazolliMantova - Italy
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy

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