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.
Servings: 10 servings
Calories: 141kcal
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.
Notes
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.
Nutrition
Serving: 1cup | Calories: 141kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 156mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg