This year I’ve been exploring recipe variations on some of my favorite Italian recipes. And during summer there’s perhaps no better Italian recipe than a delicious Panzanella salad recipe. However, as we are winding down this summer, I really wanted to be able to spin this recipe as we travel through stone fruit season and head into fall. Enter my Peach Panzanella Salad Recipe.
Admittedly, fresh peaches (and nectarines) are my favorite fruits. When they are at their peak of sweetness and perfectly ripe, I could eat them with every single meal a day – and then have one as a snack before bed. But this Peach Panzanella Salad with burrata and bacon really lets their sweetness shine in a beautiful and delicious way.
What is Panzanella?
If you’ve never eaten a Panzanella Salad before then, the first thing you should know is this is a light salad, but it can also be filling because it includes bread. Traditional, Panzanella is a Tuscan dish that’s made of onions, tomatoes, basil and cubes of stale bread.
Traditionally, Panzanella is drizzled with olive oil, which rehydrates the bread.
Panzanella is a very popular dish in the summer in Italy and a great way to use up day old loaves of bread. This Peach Panzanella Salad recipe is a spin on the popular dish and extends its life through the end of summer by using the stone fruit.
How to make this Peach Panzanella Salad recipe
My Peach Panzanella salad recipe veers from the traditional Panzanella salad recipe by including not only peaches, but I also add in some Bibb or Butter lettuce and arugula as a base, some beautiful burrata cheese, tasty bacon crumbles and a lovely honey Dijon vinaigrette made with plenty of extra virgin olive oil.
For the bread, I love to use a day-old sourdough loaf or a day-old loaf of my no-kneed Dutch oven bread, which is the easiest bread you will ever make. You can also use a loaf you bought from the store, but seriously, try my No-knead Dutch oven bread.
I like to top it all off with some fresh herbs, sea salt, black pepper and a sprinkle of crusted red pepper flakes. All the fresh herbs and spices really help all the flavors to pop.
Tips for making my Peach Panzanella Salad Recipe
Make sure to plan ahead for your bread. You really will want to use a loaf that’s at least a day old. However, if you forget or want to make this right away and only have fresh bread, I would recommend toasting it to give it a little firmer texture.
Use good quality extra virgin olive oil when making this recipe.
Make sure to top it off with some salt and pepper. Both (plus those fresh herbs) will really bring out the flavor
This recipe will make about two servings. My husband and I both ate off this one plate that was photographed for lunch afterwards. I suggest making exactly the amount you need and not trying to save it. You don’t want the bread to get too soggy or the peaches to get too slimy from sitting in the dressing. It takes away from the magic of the salad.
Other peach and stone fruit recipes
If you’re looking for more peach recipes, make sure to check out all of these delicious recipes too!
Thank you so much for stopping by today, friends! I hope you will come back again to see what else is cooking here at the farmhouse. The full, printable recipe for the Peach Panzanella Salad recipe is below.
Peach Panzanella Salad recipe
Peach Panzanella Salad ingredients
- 4 ripe peaches
- 5 large pieces of Butter or Bibb lettuce
- 2 cups day-old bread, cubed
- 1 cup arugula
- 6-8 pieces of bacon
- 2 spheres of burrata
- 2 Tbsp. fresh thyme
- 2 Tbsp. fresh basil
- 2 Tbsp. fresh curly parsley
- Sea salt and pepper to taste
- Sprinkle of red pepper flakes
Panzanella Salad recipe dressing
- 3/4 cup of extra virgin olive oil
- 2 Tbsp. of white vinegar
- 2 Tbsp. honey
- 1 tsp. Dijon mustard We usually use Grey Poupon.
- 1 tsp. sea salt
- 3/4 tsp. black pepper
- 2 sprinkles of crushed red pepper flakes
- Make bacon either in a pan on the stove or by baking in the oven. To back, set oven at 425 and stick bacon on a cookie sheet directly in the oven for 15 minutes.
- Prep the plate with the lettuce, arugula, burrata and bread.
- Mix all the dressing ingredients together in a mason jar and shake.
- Once the bacon is done and has cooled, crumble it.
- Drizzle the dressing over the salad and make sure the bread gets some of the drizzle.
- Crumble on the bacon.
- Add on the fresh herbs and additional spices.