Peach and Tomato Panzanella

Janine Desiderio

Peach and Tomato Panzanella

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Makes 4 servings

1∕3 loaf of crusty whole grain bread (about 8 slices)

2 medium tomatoes, chopped

2 ripe yellow peaches, thinly sliced

1⁄2 medium red onion, thinly sliced (optional)

1 Tablespoon fresh thyme leaves

1⁄4 cup extra virgin olive oil

2 Tablespoons balsamic vinegar

1⁄2 teaspoon fine sea salt

Black pepper to taste


This new twist on a panzanella salad, derived from the word “bread” in Italian, is bursting with sweet fruit juices from fresh peaches and tomatoes and crunchy homemade croutons. Even picky kids will love it, since the flavors are reminiscent of sweet jam on toast.


1. Preheat oven to 350°F.

2. Tear the bread into 1 1⁄2- to 2-inch pieces and arrange in a single layer on a rimmed baking sheet. (See our “Cooking Class” instructions here.)

3. Place baking sheet in oven. Bake for 12 to 15 minutes until crisp and golden brown.

4. While the croutons are baking, combine the tomatoes, peaches, red onion (if using), and thyme in a large bowl. Stir in the olive oil, balsamic vinegar, salt, and black pepper.

5. Remove the croutons from the oven and allow to cool for 5 minutes.

6. Gently fold croutons into salad and divide among the serving dishes.

Per Serving:

Calories: 293

Carbohydrates: 38 g

Fat: 15 g

Protein: 7 g

Fiber: 5 g

Active Time: 20 minutes

Total Time: 25 minutes