Peach and Tomato Panzanella Salad

Peach and Tomato Panzanella Salad

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Salad, Side Dish
  • Method: Bake, Oven, Fresh
  • Cuisine: Mediterranean, Vegetarian, Gluten free


This simple peach and tomato panzanella salad is the best way to enjoy the best of summer produce before it’s gone!


  • 3 slices gluten free bread, cut into 1” cubes
  • 2 large heirloom or beefsteak tomatoes (~3 lbs), sliced
  • 2 peaches, pits removed and sliced
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 ounces goat cheese, crumbled
  • 1/4 cup chopped fresh basil leaves
  • 1/3 cup coarsely chopped almonds
  • Salt and Ground Black Pepper, to taste


  1. Toast cubed bread in a toaster oven ~5 minutes or bake at 350 in the oven until golden brown. Brush with olive oil before toasting if desired.
  2. Add all of your ingredients into a bowl and toast to mix. Serve immediately.