{"id":81123,"date":"2023-08-18T18:00:47","date_gmt":"2023-08-18T16:00:47","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=81123"},"modified":"2025-12-10T12:57:03","modified_gmt":"2025-12-10T11:57:03","slug":"peach-panzenella-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/peach-panzenella-salad\/","title":{"rendered":"Peach Panzenella Salad"},"content":{"rendered":"

This Italian Peach Panzanella Bread Salad<\/strong> recipe is the ultimate summer salad. Unlike the original Tuscan recipe, which involves soaking stale bread, this version is made with toasted ciabatta, which is tossed with heirloom tomatoes, peaches, basil, olives and capers. Together with bold vinaigrette this fresh and flavourful summer salad is the perfect appetiser or side dish for a barbecue or light lunch on a warm summer day.<\/p>\n

What is a bread salad?<\/h2>\n

Italian bread salad, called \u201cPanzanella\u201d traditionally features cubes of stale bread, ripe tomatoes, onion, vinegar, and olive oil. Throughout Italy, there are endless variations of this salad, with one thing remaining unchanged: day-old country bread. Which is then soaked in water and squeezed dry before being tossed with a range of market-fresh produce; primarily ripe and juicy summer tomatoes. It\u2019s of course a great way to use up stake bread, but by no means has to be made this way. In this non-conventional version, the bread is toasted and it\u2019s enhanced with some bold and briny flavours. The result: simply delicious.<\/p>\n

\"Bread<\/p>\n

\"Ingredients<\/p>\n

\"Tomatoes\"<\/p>\n

Tips for the best panzanella salad<\/h2>\n

Dry and toast your bread<\/h3>\n

I find that the best kind of bread for this salad is sourdough. We want something with a chewy center and a good crust that let it withstand the dressing without falling apart and getting too soggy. I use rustic ciabatta with a good crisp crust (end parts are great in this salad).<\/p>\n

Use ripe tomatoes<\/h3>\n

I love using heirloom tomatoes<\/a> for this salad (when in season, you can get them in a variety of colours which makes this salad even more appealing). Look for plump and heavy tomatoes that are still somewhat firm and free of blemishes or bruises. If you choose to use a mix of heirloom cherry tomatoes, be sure to cut the them in half for this recipe. Whichever type you use, in season, ripe tomatoes will give you the most flavour!<\/p>\n

Salt the tomatoes first<\/h3>\n

This intensifies the rich, sweet flavour of the tomatoes. It\u2019s best to start this process while the bread is toasting in the oven. You can also use the juices extracted from the tomatoes and add it to the dressing if you like (as I do in my Panzanella with Steak <\/a>recipe).<\/p>\n

The dressing<\/h3>\n

A traditional panzanella recipe will call for a very basic dressing made of extra-virgin olive oil and red wine vinegar. The dressing in this bread salad recipe is made with sherry vinegar<\/a> which gives it a unique and complex flavour, which is further complimented with the addition of shallots, olives and capers. If you decide to go the basic route, I recommend adding a little bit of garlic and smidgen of Dijon.<\/p>\n

\"Vorbereitung<\/p>\n

\"Peach<\/p>\n

How to adapt this Peach Panzanella Salad<\/h2>\n

This bread salad is super versatile! So feel free to change things up and make it to your very own liking. Here are a few ideas:<\/p>\n