Every summer, when the peaches are perfect, this Panzanella Salad finds its way onto my private dinner menus. Ripe freestone peaches, heirloom tomatoes, creamy burrata, and golden croutons tossed in a tangy shallot vinaigrette… it’s simple, but it always stops conversation for a moment when the first forkful lands.
California’s peaches are grown with such care—most in the San Joaquin Valley—and they need steady irrigation all summer long to develop that sweetness. The California Farm Water Coalition works to ensure farmers have the water they need to keep growing the food we love, while also protecting our resources for the future. When you taste these peaches at their peak, you understand why I build a whole dish around them year after year.
Why This Panzanella Recipe Works
This Peach, Burrata & Heirloom Tomato Panzanella Salad is a summer classic that always shines on my menu. Here’s what makes it so special:
- Fresh, Seasonal Flavors: Ripe freestone peaches and juicy heirloom tomatoes bring bright, natural sweetness that’s balanced perfectly by the creamy burrata and aromatic basil. It’s a celebration of peak summer produce.
- Crunchy Olive Oil Croutons: The homemade croutons add a satisfying crunch and a rich, savory note that contrasts beautifully with the soft fruit and cheese.
- Tangy Shallot Vinaigrette: The shallot, lemon, and honey vinaigrette adds brightness and a gentle bite that ties all the flavors together without overpowering them.
- Simple, Layered Assembly: While the croutons bake, you can prep the salad and dressing, making this dish easy to pull together without fuss.
- Versatile and Customizable: You can swap peaches for other stone fruit, try goat cheese instead of burrata, or add different herbs—making it perfect to adapt to your tastes or what’s fresh at the market.
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Panzanella Ingredients
- Heirloom Tomatoes – Provide juicy, vibrant sweetness and a tender, fresh base that’s essential to the salad’s bright, summery flavor.
- Ripe Peaches – Add natural sweetness and a soft, fragrant fruitiness that pairs beautifully with the creamy cheese and savory croutons.
- Burrata – Brings rich creaminess and a delicate, milky flavor that balances the fresh produce with indulgent texture.
- Artisan Bread (for croutons) – Torn and toasted to golden crispness, it adds crunchy texture and a savory, olive oil–infused depth to every bite.
- Shallot Vinaigrette – Combines sharp shallot, bright lemon juice, honey, and vinegar to add tangy, slightly sweet acidity that ties all the salad components together.
For full list of ingredients and instructions, see recipe card below.
Panzanella Instructions
- Make the Croutons: Tear artisan bread into pieces, toss with olive oil, sea salt, and cracked pepper. Spread on a baking sheet and bake at 400°F until crisp and golden, about 15 minutes.
- Prepare the Vinaigrette: Combine finely chopped shallot, lemon juice, honey, white vinegar, olive oil, salt, and cracked pepper in a food processor or whisk by hand until smooth and emulsified.
- Assemble the Salad: Arrange sliced heirloom tomatoes on a large platter, scatter sliced peaches and cherry tomatoes on top, then add the warm croutons.
- Dress and Toss: Drizzle the shallot vinaigrette over the salad and gently toss to combine all the flavors.
- Finish and Serve: Top with torn burrata and basil leaves, then sprinkle with flaky sea salt and freshly cracked black pepper before serving.
For full list of ingredients and instructions, see recipe card below.
Panzanella Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Stone Fruit Options: Swap peaches for nectarines, pluots, or even fresh figs to keep the salad seasonal and vibrant. Each adds a unique sweetness and texture.
- Cheese Alternatives: Goat cheese or fresh mozzarella work beautifully if you want a tangier or lighter creamy element instead of burrata.
- Bread Choices: Use ciabatta, sourdough, or even a crusty baguette for the croutons. Each bread will give a slightly different texture and flavor profile.
- Herbs: Try fresh mint, tarragon, or oregano in place of or alongside basil for a fresh twist on the herbal notes.
- Vinaigrette Tweaks: Add a splash of balsamic vinegar or swap honey for maple syrup to vary the dressing’s sweetness and depth.
FAQs
Can I use store-bought croutons instead of making my own?
You can, but homemade croutons have a fresher, richer flavor and better texture that really elevate the salad. Store-bought ones may be less crispy and lack that olive oil aroma.
Can I use nectarines or other stone fruit instead of peaches?
Absolutely! Nectarines, pluots, or fresh figs all work beautifully and add their own unique sweetness and texture.
How do I keep the salad from getting soggy?
Add the croutons just before serving to keep them crunchy. If you need to prep ahead, store the croutons separately and toss everything together last minute.
Can I prepare the vinaigrette ahead of time?
Yes, the vinaigrette can be made a day in advance and stored in the refrigerator. Just give it a good whisk or shake before drizzling.
What’s the best way to store leftovers?
Store the salad in an airtight container in the fridge, keeping the croutons separate if possible. It’s best eaten within a day for maximum freshness and texture.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
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Peach, Burrata & Heirloom Tomato Panzanella Salad
Equipment
- baking sheet
- parchment paper
- Food processor (or small bowl and whisk)
- Sharp knife
- Cutting Board
- Large platter or shallow serving bowl
- Mixing spoon or salad tongs
Ingredients
Salad
- Heirloom slicing tomatoes 3, sliced into ½-inch rounds or cubes
- Ripe peaches 2, sliced
- Cherry tomatoes 2 cups
- Burrata 6 ounces, torn
- Sweet basil ½ cup, torn
- Olive oil croutons see recipe, 2–3 cups
- Salt and pepper to taste
Shallot Vinaigrette
- Shallot 1
- Juice of 2 lemons
- Honey 2 tablespoons
- White vinegar ¼ cup
- Olive oil ½ cup
- Salt and cracked black pepper to taste
Olive Oil Croutons
- Artisan bread torn, 2–3 cups
- Olive oil 2 tablespoons
- Sea salt to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the torn artisan bread onto the sheet, drizzle with olive oil, season with sea salt and cracked black pepper, toss gently, and bake until crisp and golden, about 15 minutes.
- While the croutons bake, make the shallot vinaigrette by placing the shallot, lemon juice, honey, white vinegar, olive oil, salt, and cracked black pepper into a food processor and blending until well combined; alternatively, finely chop the shallot and whisk everything together by hand.
- Arrange the sliced heirloom tomatoes on the bottom of a large platter or shallow serving bowl.
- Scatter the sliced peaches and cherry tomatoes over the tomatoes.
- Add the warm, crispy croutons, then gently toss the salad to mix.
- Drizzle generously with the shallot vinaigrette.
- Top with torn basil leaves and finish with a sprinkle of flaky sea salt and freshly cracked pepper before serving.