Italian Peach Panzanella Bread Salad | #SundaySupper
Prep time
Cook time
Total time
Recipe type: Salad
Serves: Serves 6
  • ½ red onion, thinly sliced (about 1 cup)
  • ½ cup white balsamic vinegar - I used one that's peach flavored
  • ½ loaf of ciabatta bread, torn in 1½" cubes (about 6 cups)
  • ½ cup extra-virgin olive oil, divided
  • 1 teaspoon crushed garlic
  • ¼ teaspoon Kosher salt
  • 4 ripe peaches, pitted, and sliced ½-inch thick (about 4 cups)
  • 2 cups chopped fresh tomatoes
  • ¼ cup torn basil leaves, plus more for serving
  • ¼ cup torn mint leaves, plus more for serving
  • 2 handfuls of arugula or your favorite lettuce (optional)
  • 2 tablespoons sherry wine vinegar
  • 1 8-ounce ball of burrata cheese
  1. Place the red onion in a small bowl with the vinegar, and macerate for 30 minutes.
  2. In a medium bowl, toss the bread pieces with ¼ cup olive oil, garlic, and salt together to completely coat the bread pieces. Lay out on a baking sheet and broil for 10 minutes until well-browned; turn over and broil for another 5 minutes.
  3. In a large bowl, gently toss together the bread, peaches, tomatoes, basil, mint, and greens (if using).
  4. Whisk together the sherry vinegar with the remaining ¼ cup olive oil.
  5. Just before serving, add the cheese and a last flourish of mint and basil.
Recipe by The Wimpy Vegetarian at