Summer Heirloom Tomato and Peach Panzanella Salad (Vegan)
This Summer Heirloom Tomato and Peach Panzanella Salad is made with juicy heirloom tomatoes, sweet peaches, toasted sourdough, fresh basil, and a simple dressing. This easy vegan panzanella salad is perfect for BBQs, picnics, and summer gatherings.
Every summer, I can’t resist bringing home baskets of juicy heirloom tomatoes, ripe peaches, and fragrant basil from the Farmer’s Market. When produce is this fresh, it doesn’t need much more than a simple dressing and a loaf of crusty bread to create something truly delicious.
During the warmer months, you’ll find me making fresh summer salads almost every week. They’re perfect for BBQs, picnics, potlucks, or an easy lunch on the patio, and they’re one of my favorite ways to celebrate the season.
If you’re looking for more seasonal inspiration, be sure to browse my summer salads, side dishes, and salad dressings categories. They’re filled with simple recipes that let fresh, seasonal ingredients shine.
Spotlight on This Summer Heirloom Tomato and Peach Panzanella Salad
- Everything from one stop: You can find all of the ingredients for this salad at Trader Joe’s or your local farmers market, making it an easy recipe to shop for and prepare.
- Guaranteed to impress: This colorful panzanella salad always steals the show. The combination of juicy peaches, heirloom tomatoes, fresh basil, and toasted sourdough is guaranteed to have your guests asking for the recipe.
- Feeds a crowd: This recipe makes a generous batch, serving about 10 people, making it perfect for entertaining, potlucks, and family gatherings.
- Made for summer gatherings: Whether you’re hosting a backyard BBQ, packing a picnic, or heading to a potluck, this vibrant salad is the perfect seasonal side dish.
- Healthy and full of flavor: Made with fresh, wholesome ingredients, this vegan panzanella salad is light, refreshing, and packed with incredible flavor in every bite.
- Celebrate farmers market season: Summer is the best time to make this recipe, when heirloom tomatoes, peaches, and fresh basil are at their peak. It’s the perfect way to turn your farmers market finds into something unforgettable.
The Ingredients
Sourdough: A 7-ounce sourdough boule or loaf works best because it creates hearty bread cubes that hold up beautifully after soaking in the dressing. Day-old sourdough is even better, as it crisps up nicely in the oven.
Avocado oil: Tossing the bread cubes with avocado oil helps them become perfectly golden and crispy. Since it has a high smoke point, it’s an excellent choice for roasting.
Heirloom tomatoes: Look for a variety of colorful, ripe heirloom tomatoes for the best flavor and presentation. Their natural sweetness and vibrant colors are what make this salad so beautiful.
Cucumber: Persian or English cucumbers are my top choices because they have tender skin and fewer seeds. If using a standard slicing cucumber, I recommend peeling it first.
Peach: Choose one large, ripe peach that gives slightly when gently squeezed. The juicy sweetness perfectly balances the tangy dressing and savory sourdough.
Fresh basil: Fresh basil is essential for authentic panzanella flavor. I do not recommend dried basil.
Chives: A sprinkle of fresh chives adds a mild onion flavor that beautifully ties all of the ingredients together.
Pistachios: Roasted and salted pistachios add the perfect crunch. Trader Joe’s is one of my favorite places to pick them up, but any roasted pistachios will work.
For the marinade, you will need the following ingredients.
Extra-virgin olive oil: Use a good-quality extra-virgin olive oil since it’s the base of the dressing and adds rich, fruity flavor.
Red wine vinegar: This gives the dressing its signature tang and perfectly complements the sweet peaches and tomatoes.
Fresh garlic: Freshly minced garlic adds bold flavor that pairs beautifully with the basil and tomatoes. I don’t recommend substituting garlic powder here.
Salt: A generous pinch of salt enhances the sweetness of the tomatoes and peaches while bringing all of the flavors together.
Frequently Asked Questions
Panzanella is a traditional Italian bread salad made with toasted or stale bread, tomatoes, and a simple vinaigrette. This vegan version adds sweet peaches for a fresh summer twist.
You can prepare the components ahead of time, but I recommend assembling the salad just before serving. Store the toasted sourdough, chopped vegetables, and dressing separately to keep the bread from becoming soggy.
No, this salad is best served right away and does not store well as leftovers because the sourdough cubes get soggy.
A crusty sourdough loaf is my favorite because it holds its shape well after being toasted and tossed with the dressing. Other artisan breads work well too.
Sure! The most important thing it that the tomatoes are ripe.
Yes. Simply substitute your favorite gluten-free artisan bread for the sourdough.
This salad pairs beautifully with veggie burgers, grilled vegetables, pasta dishes, sandwiches, soups, and other summer side dishes. It’s also perfect for BBQs, picnics, and potlucks.
Definitely! Chickpeas, white beans, grilled tofu, avocado, or your favorite plant-based protein all make delicious additions.
The Instructions
Step one: Preheat the oven to 375 degrees Fahrenheit. Line a 1/2 cookie sheet with tin foil.
Step two: Spread the sourdough cubes onto the prepared baking sheet. Drizzle with the avocado oil, then sprinkle with the garlic powder and salt. Toss until the bread is evenly coated, then arrange the cubes in a single layer. Bake for 10 minutes, or until lightly golden and crisp. Set aside to cool while you prepare the remaining ingredients.
Step three: In a large serving bowl, whisk together the olive oil, red wine vinegar, minced garlic, and salt until well combined. Add the heirloom tomatoes and cucumber, then gently toss to coat them in the marinade. Let the vegetables sit while you prepare the remaining ingredients so they can soak up all of the fresh, flavorful dressing.
Step four: Arrange the cooled sourdough cubes in an even layer on a large serving platter. Spoon the marinated tomatoes and cucumbers over the top, along with any remaining dressing in the bowl.
Step five: Scatter the peaches evenly over the salad, then finish with the chives, basil, and pistachios. Serve immediately while the bread is still slightly crisp.
Storage
This panzanella salad is best enjoyed the day it is made. As the salad sits, the toasted sourdough continues to absorb the dressing, causing the bread to become soft and soggy.
Because of this, I do not recommend storing leftovers. If you’d like to prepare the recipe ahead of time, toast the sourdough cubes and prepare the dressing separately. Store them apart from the chopped vegetables, then toss everything together just before serving for the freshest flavor and best texture.
Tips and Modifications
Use day-old sourdough if possible. Slightly stale bread crisps up beautifully and absorbs the dressing without becoming soggy.
Don’t skip toasting the bread. Toasting the sourdough creates the perfect crunchy texture that softens just enough after it’s tossed with the dressing.
Choose the ripest produce you can find. Since this salad relies on simple ingredients, ripe heirloom tomatoes and peaches make all the difference.
For the best texture, toss the salad together about 15 minutes before serving. This gives the bread time to soak up the dressing while still maintaining a slight crunch.
Turn this side dish into a complete meal by adding chickpeas, white beans, vegan cheese, or your favorite grilled plant-based protein.
Pistachios are my favorite, but toasted pecans, walnuts, pine nuts, or sliced almonds are all delicious substitutes.
For an extra layer of flavor, drizzle a little balsamic glaze over the finished salad just before serving.
To make this recipe gluten-free, simply substitute your favorite gluten-free artisan bread for the sourdough.
This salad is best enjoyed the day it’s made, and leftovers just won’t work due to soggy sourdough cubes.
More Vegan Summer Salad Recipes
Grilled Corn Salad with Fresh Herb Dressing
Red Cabbage and Sweet Corn Slaw
Simple Cucumber and Dill Salad
Lemon Asparagus Couscous Salad
Summer Heirloom Tomato and Peach Panzanella Salad (Vegan)
Equipment
- 1 large serving bowl
- 1 1/2 baking sheet, lined with tin foil
Ingredients
- 2 cups sourdough cubes *1-7oz boule from Trader Joe's, cut into 1-inch cubes
- 2 tablespoons avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 medium and ripe heirloom tomatoes *1-4 pack from Trader Joe's is perfect
- 2 Persian cucumbers, cut into coins and then halved *about 1.5 cups
- ½ cup fresh basil, minced
- 1 large peach, peeled, thinly sliced, and then halved
- ¼ cup fresh chives, minced
- ¼ cup pistachios, roasted and salted, and roughly chopped
For the marinade:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a 1/2 cookie sheet with tin foil.
- Spread the sourdough cubes onto the prepared baking sheet. Drizzle with the avocado oil, then sprinkle with the garlic powder and salt. Toss until the bread is evenly coated, then arrange the cubes in a single layer. Bake for 10 minutes, or until lightly golden and crisp. Set aside to cool while you prepare the remaining ingredients.
- In a large serving bowl, whisk together the olive oil, red wine vinegar, minced garlic, and salt until well combined. Add the heirloom tomatoes and cucumber, then gently toss to coat them in the marinade. Let the vegetables sit while you prepare the remaining ingredients so they can soak up all of the fresh, flavorful dressing.
- Arrange the cooled sourdough cubes in an even layer on a large serving platter. Spoon the marinated tomatoes and cucumbers over the top, along with any remaining dressing in the bowl.
- Scatter the peaches evenly over the salad, then finish with the chives, basil, and pistachios. Serve immediately while the bread is still slightly crisp.
