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Panzanella salad with peaches and tomatoes

Peach and Tomato Panzanella Salad

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  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Category: Salads
  • Method: Stove


A classic Tuscan bread salad with a twist: Peach and Tomato Panzanella salad is fresh, bursting with vibrant flavor, and the perfect healthy side!


  • 4 ripe peaches
  • 1/3 + 1 tbsp cup olive oil
  • 1 cup chopped mini heirloom tomatoes
  • 1 cup asparagus, sliced into 1 inch pieces
  • 1 shallot, diced
  • 1/4 cup chopped basil
  • 2 tbsp chopped parsley
  • 1 loaf crusty bread, cubed
  • 1 lemon
  • Sea salt + pepper to taste


  1. First, make sure that your bread, tomatoes, peaches, asparagus, and herbs are chopped and cubed per the ingredient requirements above.
  2. Lightly steam your chopped asparagus in a sauté pan with a little water, until the asparagus begins to soften.
  3. Drain and set aside to cool.
  4. Next, place bread and tomatoes into a large bowl and drizzle with 1/3 cup olive oil. Toss until evenly coated.
  5. Heat a large pan with 1 tbsp olive oil, and sauté the diced shallots. 
  6. Add in the bread and tomatoes to the pan and sauté until the tomatoes are throughly cooked.
  7. Pour bread and tomato mixture into a large serving dish. 
  8. Toss in asparagus and peaches.
  9. Garnish with chopped basil and parsley, a little sea salt and pepper, and finish with lemon juice over the entire salad.
  10. Toss and serve cold!