This Tomato & Peach Panzanella is a vibrant summer salad that’s all about fresh, seasonal ingredients. With juicy tomatoes, sweet peaches, and a touch of honey, it brings together sweet, savory, and smoky flavors in a beautifully rustic dish. I love how quick and effortless it is to prepare—perfect for picnics, lunches, or a light summer dinner.

Why You’ll Love This Recipe

I love how this recipe highlights the natural flavors of peak-season produce. The smoked salt adds depth, the peaches bring a juicy sweetness, and the sourdough provides a hearty base that soaks up all the goodness. I also appreciate how it comes together in minutes and requires no fancy equipment or cooking skills—just a few great ingredients and a little resting time to let everything mingle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 800g ripe tomatoes, in a variety of shapes, colours and sizes

• Flaky smoked salt, to taste

• 3 tablespoons extra virgin olive oil

• 1 ½ tablespoons red wine vinegar

• ½ red onion, thinly sliced

• 2 thick slices day-old sourdough bread

• 2 ripe peaches, cut into wedges

• 2 teaspoons honey

• Lavender flowers (optional)

Directions

1. I slice the tomatoes into halves, quarters, or wedges depending on their size, then place them in a large bowl. I season them generously with smoked salt and let them sit, covered, for at least 30 minutes.

2. About 30 minutes to 2 hours before serving, I toss the tomatoes with olive oil, red wine vinegar, and thinly sliced red onion.

3. I toast the sourdough bread until well charred, then allow it to cool before tearing it into chunks and adding it to the salad. I mix everything well and transfer it to an airtight container to chill.

4. Just before serving, I add the peach wedges and gently crush the lavender flowers (if using) over the salad. I toss it all together and finish with a drizzle of honey.

Servings And Timing

This salad serves 4 people. It takes about 5 minutes to prep and another 5 minutes to toast the bread. I recommend letting the tomatoes rest for at least 30 minutes for the best flavor, and the salad can be assembled up to 2 hours in advance.

Variations

• I like to substitute nectarines or plums for peaches when they’re in season.

• If I don’t have smoked salt, I use regular flaky salt with a pinch of smoked paprika.

• Adding burrata or mozzarella makes it extra creamy and satisfying.

• I sometimes grill the peaches for a slightly caramelized flavor twist.

Storage/Reheating

I store the salad in an airtight container in the fridge if I’m not eating it immediately. It keeps well for several hours, but I don’t recommend storing it overnight once everything is mixed—the bread can get too soggy. I always add peaches and honey right before serving. Since it’s meant to be eaten cold or at room temperature, reheating is not necessary.

FAQs

1. What Is Panzanella?

Panzanella is a rustic Italian bread salad traditionally made with stale bread, tomatoes, and olive oil. I enjoy making this fruity version during summer for a fresh twist.

2. Can I Make This Salad Ahead Of Time?

Yes, I often prep the tomatoes, dressing, and bread separately, then combine them just before serving. I always wait to add the peaches and honey until the last moment for the best texture.

3. What Tomatoes Work Best?

I prefer a mix of heirloom, cherry, and colorful varieties. Using different shapes and colors adds more flavor and makes the salad look beautiful.

4. Can I Use Fresh Bread Instead Of Day-Old?

I recommend using slightly stale or day-old bread because it absorbs the juices without becoming mushy. Fresh bread tends to break down too quickly.

5. Is Lavender Necessary?

Lavender is optional. When I use it, it adds a unique floral note that pairs nicely with the peaches and honey. If I don’t have any on hand, I skip it and the salad still tastes great.

Conclusion

This Tomato & Peach Panzanella is one of my favorite ways to celebrate summer produce. It’s quick, flavorful, and full of contrasting textures and flavors that just work. Whether I’m packing it for a picnic or making a light lunch at home, I love how easy it is to pull together and how special it tastes with so little effort.