Peach and Heirloom Tomato Panzanella with Balsamic Glaze
As summer's vibrant produce begins its graceful bow out, early September offers a precious window to enjoy the last of the season's sweet, juicy peaches alongside sun-ripened heirloom tomatoes. This Panzanella celebrates that brief, glorious overlap, transforming simple ingredients into a dish that's both comforting and bright, perfect for a light lunch or a casual dinner al fresco. It's a fresh take on the classic Italian bread salad, brimming with color and flavor.
Ingredients
- 3 cupsStale ciabatta or sourdough bread, cut into 1-inch cubes
- 1 tablespoonExtra virgin olive oil, for bread
- ½ teaspoonKosher salt, plus more to taste
- ¼ teaspoonBlack pepper, freshly ground, plus more to taste
- ⅓ cupBalsamic vinegar
- 1¼ poundsMixed heirloom tomatoes, various colors, cut into wedges or chunks
- 2 mediumRipe but firm peaches, pitted and sliced
- ¼ mediumRed onion, thinly sliced
- 6 ouncesFresh mozzarella, torn into bite-sized pieces or small bocconcini
- ¼ cupFresh basil leaves, torn or roughly chopped
- 2 cupsBaby arugula
- 3 tablespoonsExtra virgin olive oil, for dressing
Milk: Fresh mozzarella · Wheat: Stale ciabatta or sourdough bread, Extra virgin olive oil
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly. Bake for 10-12 minutes, or until golden brown and crisp. Set aside to cool.
- 2
While the croutons bake, prepare the balsamic glaze (if not using store-bought): Pour balsamic vinegar into a small saucepan over medium-low heat. Bring to a gentle simmer and cook for 8-12 minutes, or until the vinegar has reduced by about half and thickened to a syrup-like consistency. Watch carefully to prevent burning. Remove from heat and let cool slightly; it will thicken further as it cools.
- 3
In a large bowl, combine the heirloom tomato wedges, peach slices, thinly sliced red onion, and torn fresh mozzarella.
- 4
Add the cooled croutons, fresh basil leaves, and baby arugula to the bowl.
- 5
Drizzle with the remaining 3 tablespoons of extra virgin olive oil and a generous amount of the prepared balsamic glaze. Season with additional salt and freshly ground black pepper to taste. Gently toss until all ingredients are well combined and coated.
- 6
Serve immediately, ensuring each plate gets a good mix of all components.
Chef's notes
- For best results, use truly stale bread for the croutons; day-old bread works perfectly. If your bread isn't stale, you can dry it out in a low oven for 15-20 minutes before proceeding with the recipe.
- The quality of your ingredients truly shines here. Seek out the ripest, most fragrant heirloom tomatoes and peaches from your local market. Their flavor will make all the difference.
- Panzanella is best enjoyed shortly after assembling, as the bread can become soggy if left to sit too long. However, you can prep all components (bake croutons, make glaze, chop produce) ahead of time and combine just before serving.
- Feel free to customize with other seasonal additions like grilled corn kernels, cucumber, or a sprinkle of toasted pine nuts for extra texture. A light sprinkle of red pepper flakes can add a subtle kick.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.