Peach Panzanella Salad

In my opinion, a panzanella salad is the best kind of salad. This Tuscan specialty is traditionally made with bread and tomatoes–making it more reminiscent of a pizza than an actual salad. But it has “salad” in the name, so I’m sticking to the fact that it’s good for you.

Recipe for Peach Panzanella Salad

I decided to change things up in this traditional salad when I realized I have absolutely no peach recipes on my blog. How can that be?! So I took some old bread that was getting crusty and mixed it with some of my fav ingredients–peaches, arugula and white beans–and topped it with a Dijon dressing. The end result is a salad that is just as delicious and filling as it is colorful. It’s the perfect combo of fruits, vegetables and bread that will please any party guest!

Change up the traditional #panzanella salad with summer #peaches! Click To Tweet

Peach Panzanella Salad

Peach Panzanella Salad

Servings 4


  • 1/2 baguette cut into 2x2 inch cubes
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 cups baby arugula
  • 1/4 small shallot thinly sliced
  • 1/2 cup white beans drained and rinsed
  • 2 medium peaches thinly sliced
  • salt & pepper to taste


  1. Preheat oven to 350 degrees Fahrenheit. 

  2. Place the bread on a baking sheet and toast in the oven for 5 minutes. 

  3. While the bread is toasting, make the dressing. In a small bowl, whisk together the oil, vinegar, mustard and honey.

  4. In a large bowl, combine the arugula, shallot, white beans, peaches and bread. Add dressing and toss. 

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