This Peach Panzanella Salad is a riot of colors, textures, and flavors. It's a dish that illustrates why simple dishes made with the freshest produce can be so satisfying!
For the dressing: Add the olive oil, vinegar, garlic, and mustard in a large mixing bowl. Whisk and season with salt and pepper. Set aside.
For the salad: Preheat the oven to 400°F (200°C). Spread the bread cubes or torn bread pieces over a baking sheet. Drizzle with the olive oil, then sprinkle with a pinch of flaky sea salt. Bake for about 10 minutes, or until golden and crunchy in spots. Remove from the oven and let cool for 5 to 10 minutes.
Whisk the dressing again, then add the toasted bread. Toss to coat with the dressing. Add the tomatoes, peaches, and chives, and gently toss to combine.
Transfer to a large serving plate. (I like to use a baking sheet lined with parchment paper.) Tear the ball of buffalo mozzarella into bite-size pieces and distribute over the salad. Top with basil leaves and sliced dry salami or prosciutto, if using. Drizzle the salad with a bit more extra-virgin olive oil, then season with flaky sea salt and freshly ground black pepper. Serve and enjoy with a glass of Tuscan rosé or red wine.
MAKE IT DAIRY-FREE: Omit the buffalo mozzarella topping.
MAKE IT GLUTEN-FREE: Make sure to use gluten-free bread to make the croutons.
MAKE IT VEGAN: Omit the buffalo mozzarella and dry salami garnishes.
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