How do I keep the bread from going soggy? Toast it and time the dressing. Tear your 4 cups of day-old rustic bread and crisp it in a 400°F oven for a few minutes so it can drink up juices without collapsing. Then dress and toss only 20 to 30 minutes before serving - long enough to soften slightly, short enough to keep real chew.
How far ahead can I make panzanella? Prep the parts ahead, assemble last minute. Toast the bread, whisk the olive oil, red wine vinegar, and honey, and slice the red onion up to a day early. But don't combine until 20 to 30 minutes before serving - panzanella is best within two hours, and after that the bread turns mushy and the peaches and tomatoes weep out.
What kind of bread works best? A sturdy, crusty loaf - ciabatta, a rustic country loaf, or a baguette. You want a dense, chewy center and a real crust so the cubes hold up in the dressing instead of dissolving. Soft sandwich bread turns to paste. Day-old or slightly stale is ideal here; it toasts up crisp and soaks juices without falling apart.
Late summer on a plate. Sweet heirloom tomatoes and ripe peaches meet craggy, olive-oil-toasted bread, torn basil, and a bright vinaigrette the bread drinks right up.
It's the kind of salad that's barely a recipe — more an arrangement of peak-season produce — and it only gets better as it sits. Make it the centerpiece of a warm-weather lunch, or serve it alongside anything off the grill.
Ingredients
Instructions
- 1Heat the oven to 400°F. Toss the torn bread with a drizzle of olive oil and a pinch of salt, spread on a baking sheet, and toast for 8-10 minutes until golden and crisp at the edges. Let cool slightly.
- 2In a large bowl, combine the tomatoes, peaches, red onion, and most of the basil.
- 3Whisk together the red wine vinegar, honey, and the remaining 3 tablespoons of olive oil. Season with salt and pepper.
- 4Add the toasted bread to the bowl, pour over the dressing, and toss gently to coat.
- 5Let the salad sit for 10-15 minutes so the bread soaks up the juices. Taste, adjust the seasoning, finish with the remaining basil, and serve.
Make it yours
- Make it Yours
- Add Creaminess: Tuck in torn fresh mozzarella or spoonfuls of burrata.
- Make it a Meal: Add white beans or grilled shrimp for a heartier plate.
- Herb Swap: Trade basil for mint — or use both — for a brighter finish.