This peach panzanella salad is the perfect summer salad! I make it every year when peaches are in season. It's visually impressive, and it has the right balance of flavor and texture: sweet and juicy from the peaches and tomatoes, fragrant from the basil, salty from the prosciutto, and crispy from the toasted bread cubes.
This salad shines at picnics, barbecues, and alfresco dinners. Easy to prepare, it's a delightful way to enjoy the best of summer produce while dining in the open air.
Video of the Day
Video: Panzanella Salad
Quick Recipe Overview
SERVINGS: 6 people
TIME: 20 minutes
Things You'll Need
3 cups 1 1/2-inch cubes of sourdough or ciabatta bread
4 1/2 Tbsp. olive oil plus 2 Tbsp. for croutons
1 1/2 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. honey
Kosher salt
Black pepper
2 peaches, sliced
5 basil leaves, chopped
1/2 small shallot, thinly sliced
2 cups arugula
1/2 cup cherry tomatoes, sliced
4 oz. sliced prosciutto
1. Prepare the toasted bread cubes
Preheat the oven to 375°F. Add the bread cubes to a lined baking sheet and toss with 2 tablespoons of olive oil. Toast them in the oven until golden brown, about 10 to 12 minutes, removing them halfway to flip them to the other side.
2. Prepare the vinaigrette
In a small mixing bowl, add the Dijon mustard, white wine vinegar, and honey. Whisk with a small whisk or fork until combined. Slowly pour in the olive oil while whisking to emulsify the vinaigrette. Season it with a pinch of salt and pepper.
3. Toss the salad
In a large mixing bowl, add the croutons, arugula, basil, shallots, peaches, tomatoes, and vinaigrette. Add the prosciutto and serve.
