Name: Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 39 min
Cuisine: Italian
Ingredients: 4 cups ciabatta bread (preferably day-old, torn into 1-inch pieces); ½ cup red onion (thinly sliced); 1 pound tomatoes (a mix of heirloom and cherry, sliced or halved); 1 peach (ripe, thinly sliced); ⅓ cup fresh basil (torn, plus more for garnish); 8 ounces fresh mozzarella (or burrata, torn into bite-sized pieces); 3 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt; ¼ cup extra-virgin olive oil; 2 tablespoons vinegar; 2 teaspoons honey; 1 teaspoon Dijon mustard; 1 garlic clove (finely grated); ½ teaspoon kosher salt (or more to taste)

Jump to Recipe· 3.8 from 3 reviews

I am absolutely thrilled to share my Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe with you! This vibrant salad is a joyful celebration of summer’s freshest bounty, combining juicy tomatoes, luscious peaches, creamy burrata, and crisp toasted bread into a harmony of flavors and textures that I cannot get enough of. Every bite bursts with freshness and a touch of sweetness, making it one of my favorite dishes to prepare when I want something light, refreshing, and utterly satisfying.

Why You'll Love This Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe

What really makes this recipe stand out for me is the beautiful balance of flavors. The sweetness of ripe peaches paired with the juicy, slightly acidic tomatoes creates an unexpected but mouthwatering contrast, while the burrata adds a luscious creaminess that ties everything together. The toasted ciabatta soaks up the dressing perfectly, offering a delightfully crunchy bite that keeps each mouthful interesting. I love that it’s not just a salad, but a complete sensory experience of texture and taste.

Another thing I appreciate about this Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe is how easy it is to prepare. Most of the work is simply tossing ingredients together, and the homemade dressing is a breeze to whisk up — there’s no cooking involved beyond toasting the bread lightly. It’s perfect for those warm days when you just want a quick meal, but it’s elegant enough to serve at summer dinners, brunches, or casual get-togethers with friends. Honestly, this salad has quickly earned a spot as my go-to crowd pleaser.

Ingredients You'll Need

A large white bowl in the center holds many types of small tomatoes in red, yellow, and brown colors with two bigger tomatoes, one orange and one red, on top. To the left of the bowl, a piece of rustic bread with a crusty crust lies on a white marbled surface. Around the bread are small white and black bowls with pale green olive oil, a light yellow sauce, white granulated salt, dark brown vinegar, a few crushed garlic cloves in a white bowl, and a small black bowl with a dollop of mustard. To the right of the tomato bowl is a small black bowl filled with thinly sliced red onions and a small peach next to it. Above the bread is a small white bowl filled with soft white cheese. Green basil leaves lay above the tomato bowl. All items rest on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are refreshingly simple, yet each one plays a crucial role in the salad’s flavor and texture. From the hearty ciabatta that provides crunch and substance, to the fragrant fresh basil that lifts the whole dish with its herbal brightness, every element is thoughtfully chosen to create a vibrant and balanced salad.

Quick Tip

All ingredient amounts are listed in the recipe card below

Ciabatta bread: Day-old bread works best to soak up the dressing without becoming mushy.
Extra-virgin olive oil: Use good quality for the dressing and to toast the bread for maximum flavor.
Kosher salt: Enhances all the fresh ingredients’ natural flavors.
Red onion: Thinly sliced and rinsed to mellow its sharpness, adding just the perfect bite.
Tomatoes: A mix of heirloom and cherry tomatoes bring color, juiciness, and sweetness.
Peach: Ripe and fragrant, it adds a wonderful summery sweetness and softness.
Fresh basil: Torn leaves add fresh herbal notes that brighten the dish.
Mozzarella or burrata: Burrata is my favorite for creaminess, but mozzarella works beautifully too.
Vinegar: Balances the sweetness and fats with a gentle tang—red wine vinegar is ideal.
Honey: Adds just a touch of natural sweetness to round out the dressing.
Dijon mustard: Gives the dressing a subtle kick and emulsifies it.
Garlic: Finely grated for a hint of savory depth.

Directions

Step 1: Preheat your oven to 425°F. Spread the torn ciabatta pieces on a baking sheet, drizzle them with 3 tablespoons of extra-virgin olive oil, sprinkle on ½ teaspoon kosher salt, and toss everything together so the bread is well coated. Bake in the oven for about 10 to 14 minutes, tossing halfway through to ensure even toasting, until the bread is golden and crispy. Once done, set it aside to cool slightly.

Step 2: While the bread is toasting, prepare the dressing. In a small bowl, whisk together ¼ cup extra-virgin olive oil, 2 tablespoons vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, finely grated garlic clove, and ½ teaspoon kosher salt. Rinse the thinly sliced red onion under warm water to soften its sharpness, drain it well, then add it to the dressing to marinate for about 10 minutes. This helps mellow the onion’s bite and infuses the dressing.

Step 3: In a large mixing bowl, combine the toasted bread, sliced tomatoes, sliced peach, torn fresh basil, and bite-sized pieces of mozzarella or burrata. Pour in the marinated onions along with the dressing and gently toss everything together until all ingredients are evenly coated. Be careful when tossing so you don’t break up the burrata too much.

Step 4: Let the salad rest at room temperature for 15 to 30 minutes before serving. This resting time allows the bread to soak up the dressing, bringing all the flavors together beautifully while still maintaining a bit of crunch. When you're ready to serve, transfer the salad to a pretty serving platter, drizzle with a little extra olive oil, garnish with fresh basil leaves, and enjoy!

Servings and Timing

This Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe yields about 6 hearty servings, making it perfect for a family meal or to share at a casual gathering. The prep time is approximately 15 minutes, plus 10 to 14 minutes to toast the bread, and you’ll want to allow 15 to 30 minutes of resting time for the salad to come together beautifully. Altogether, you’re looking at roughly 35 to 45 minutes from start to finish, which feels like an instant reward when the vibrant flavors come alive.

How to Serve This Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe

The dish is served on a dark scalloped plate placed on a white marbled surface. It has a colorful mix of ingredients layered together: the base features chunks of toasted bread with a golden-brown texture, scattered among bright orange peach slices with reddish centers, and halved small tomatoes in shades of red and yellow. There are irregular pieces of white cheese spread throughout, along with fresh green basil leaves adding a touch of brightness. Thin slices of light purple onion are also mixed in, adding texture and color variation. A silver spoon is placed on the right edge of the plate, and around the plate on the marbled surface are whole cherry tomatoes in red, yellow, and brownish hues, sprigs of fresh green basil, and two halved peaches showing their soft orange flesh and dark brown pits. A cream and light orange striped cloth is partially visible on the lower right side. photo taken with an iphone --ar 4:5 --v 7

I love serving this salad as a bright, fresh centerpiece during summer lunches or dinners. It pairs wonderfully with simply grilled meats like chicken or fish, which complement the salad’s juicy fruits and creamy cheese without overpowering them. For a vegetarian spread, I like to add a side of roasted vegetables or a chilled gazpacho. The vibrant colors make it look stunning on any table, so I always garnish generously with extra torn basil leaves for a final pop of green.

Presentation-wise, I prefer to serve it at room temperature. This way, the bread retains a nice crunch without being too hard, and the tomatoes and peaches taste like they just came from the garden. If you want to make it extra special for guests, drizzle a bit more high-quality olive oil right before serving and use a large white or rustic wooden salad bowl to highlight the colors and textures.

When it comes to beverages, a crisp, chilled white wine like a Sauvignon Blanc or a light rosé is my favorite pairing. For a non-alcoholic option, a sparkling water infused with lemon and mint complements the salad’s fresh, bright flavors beautifully. This dish shines at summer parties, family dinners, weekend barbecues, or even as a light weeknight meal when you want to eat well without fuss.

Variations

I’m a big fan of putting a personal twist on this recipe depending on what’s in season or what I’m craving. If you want to try a gluten-free version, swapping out the ciabatta for gluten-free bread toasted the same way works great. For a vegan take, I replace the burrata with marinated tofu or a creamy cashew-based cheese alternative, and I make sure the dressing is free of honey, substituting with maple syrup instead.

For flavor variations, I sometimes experiment by adding fresh cucumber for extra crunch or swapping peaches for nectarines or plums depending on the fruit availability. If you enjoy a bit of heat, a sprinkle of red chili flakes or a dash of cracked black pepper can elevate the taste wonderfully. Roasting the bread with a touch of garlic before toasting also adds a delightful depth if you want to mix things up.

If you’re feeling inspired, I encourage you to try grilling the peaches and tomatoes lightly before adding them to the salad. This imparts a subtle smoky flavor that contrasts beautifully with the creamy burrata and fresh basil, turning the salad into a slightly more indulgent treat.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring the salad to an airtight container and refrigerating it for up to 24 hours. Because the bread can get soggy as it soaks up the dressing, the texture changes overnight, but the flavors actually meld together nicely. To revive some crunch, you can serve the salad with fresh toasted bread on the side when you eat the next day.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well due to the fresh vegetables, fruit, and soft cheese that won’t maintain their texture after thawing. If you want to prepare in advance, it’s better to freeze the toasted bread separately and assemble the salad on the day you plan to serve it.

Reheating

Since this is a fresh, mostly cold salad, I don’t recommend reheating it. If you’d like to warm the bread component, toast fresh pieces and add them to the chilled salad just before serving. This keeps the texture and flavor intact without turning the dish into something closer to a warm casserole, which would lose that light, summery magic.

FAQs

Can I make this salad ahead of time?

You can definitely prepare the ingredients in advance, including toasting the bread and chopping the produce, but I recommend assembling the salad and adding the dressing just 15 to 30 minutes before serving for the best texture and freshness.

What can I substitute for burrata?

Fresh mozzarella is a wonderful substitute if you can’t find burrata. For a dairy-free option, try a soft vegan cheese or marinated tofu, which can add a creamy texture without overpowering the salad.

Is it important to use day-old bread?

Yes, day-old or slightly stale bread holds up better when tossed with the dressing; it absorbs the flavors without becoming mushy, giving the salad a perfect balance of softness and crunch.

Can the dressing be modified?

Absolutely! Feel free to adjust the acidity by using balsamic vinegar instead of red wine vinegar or swap honey for a bit of agave syrup for a different sweetness profile. The dressing is very flexible and easy to customize to your tastes.

What wines pair best with this salad?

I love pairing this salad with a crisp white wine like Sauvignon Blanc or a light, fruity rosé. The acidity and freshness of these wines complement the juicy tomatoes and sweet peaches beautifully without overwhelming the delicate burrata.

Conclusion

I hope you’re as excited to try this Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe as I am to share it. It’s truly one of those dishes that lifts my spirits and brightens any meal with its fresh, vibrant flavors and satisfying textures. Whether you’re serving it for a casual lunch or impressing guests at your next gathering, I know it will quickly become a favorite in your kitchen just like it did in mine. Give it a go, and enjoy every delicious bite!

Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe

Why You'll Love This Panzanella Salad with Fresh Tomatoes, Peaches, and Burrata Recipe