Description

This Tomato & Peach Panzanella is a rustic, summery salad featuring juicy tomatoes, sweet peaches, charred sourdough bread, and a drizzle of honey. Balanced with smoked salt and optional lavender, it’s a quick, vibrant dish perfect for warm-weather meals.

Ingredients

800g ripe tomatoes, assorted shapes and colors

Flaky smoked salt, to taste

3 tablespoons extra virgin olive oil

1½ 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)

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Instructions

Slice tomatoes into halves, quarters, or wedges. Place in a large bowl, season with smoked salt, cover, and let sit for at least 30 minutes.
30 minutes to 2 hours before serving, toss tomatoes with olive oil, red wine vinegar, and thinly sliced red onion.
Toast sourdough bread until charred. Let cool, tear into chunks, and add to the salad. Mix well and refrigerate or rest in an airtight container.
Just before serving, add peach wedges and gently crush lavender flowers (if using) over the salad. Toss and finish with a drizzle of honey.

Notes

Substitute nectarines or plums for peaches.
Use flaky sea salt and a pinch of smoked paprika if smoked salt isn’t available.
Add burrata or mozzarella for extra creaminess.
Grill peaches for a caramelized twist.
Only add peaches and honey just before serving to maintain texture.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 10g
Sodium: 280mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg