Heirloom Tomato and Peach Caprese Panzanella Salad is colorful heirloom tomatoes and juicy peaches tossed with basil, mozzarella, and homemade croutons. This salad is what summer’s all about!
Summer’s in full swing right here with this Heirloom Tomato and Peach Caprese Panzanella Salad! I’ve been stuffing my face with this as often as I can, and it’s made for some fun recipe testing. Actually, the recipe was perfect the first time, but I had to make it two more times in the same week just to make sure. I can honestly say I’ve never been so sure about loving a salad more in my lifetime. 🙂
I realize that I gave this salad a loooonnng title, but I had to get all of the elements in there. This isn’t ordinary caprese salad…not that I ever find caprese anything ordinary. If you hang out here often, you know that by now. It’s been a few months since I posted this Grilled Corn Caprese Quinoa Salad and I’ve been going caprese crazy in the background ever since. Summer does that to me….anybody else?
So what makes this salad so extraordinary? Take a little look right here:
Just looking at this array of colorful, bright heirloom tomatoes and peaches is enough to tell you that this salad is special. We eat with our eyes, after all, and these colors don’t lie….this salad is better than the average!
Along with our beautiful colors, we also have the usual caprese salad suspects of fresh mozzarella balls and basil, but it just keeps getting better. We added carbs to the mix with some crunchy, homemade croutons!
‘Nuff said, right? 🙂
Almost…but not quite. Instead of using plain french bread for my croutons, I opted to use an herb slab focaccia bread that I bought at Whole Foods. Trader Joe’s often has it as well, and if you see it, you might want to try it. Sure, you can use store bought croutons and save some time, but homemade is always best. I love using half a loaf to make breadsticks or croutons, and cube the other half and stick in the freezer to make another batch in a snap. Focaccia makes amazing croutons because of the herb flavor, and they’re so good, I have trouble keeping my hands out of ’em.
This salad is tossed in the simplest of all “dressings” — fresh lemon juice, olive oil, salt, and pepper is all we need. Since peaches and tomatoes are at their peak and are sweet and juicy, I just wanted to dress it in something simple to let the flavors shine. And it does shine, doesn’t it?
I think I’ve built this Heirloom Tomato and Peach Caprese Panzanella Salad up enough…you just have to make it to find out for yourself. It’s my new favorite salad, and I’m thinking if you try it, it’ll likely be yours too. 🙂
More caprese recipes you’ll love!
Caprese Galette with Balsamic Vinegar Reduction by Maebells
Caprese Pasta Salad by Pumpkin ‘n Spice
Caprese Stuffed Spaghetti Squash by Cook Nourish Bliss
Caprese Chicken Gnocchi Skillet by Sweet Peas & Saffron
- 2 tablespoons extra virgin olive oil
- ½ loaf french or focaccia bread, cut into 1" cubes*
- pinch of salt
- 2 cups roughly chopped heirloom tomatoes, cut 1" chunks*
- 1 cup chopped peach, cut into 1" chunks (I peeled mine)
- 4 ounces mozzarella balls, halved
- 10 basil leaves, torn
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 cup croutons
- Preheat the oven to 350 degrees. Place the cubed bread on a large rimmed baking sheet and add 1-2 tablespoons of olive oil (depending on how much of the bread you're using) and pinch of salt. Toss together until the bread is well coated and bake for 10-15 minutes, stirring halfway through, until golden brown and crispy. Remove from heat and set aside.
- Place the tomatoes, peach, mozzarella, and torn basil leaves in a large bowl. Add the lemon juice, olive oil, salt, and pepper to taste, and stir until combined. Stir in the croutons and allow to sit at room temperature for a minimum of 15 minutes to allow the flavors to meld. Serve at room temperature and enjoy! Salad is best the day that it's made.
You'll have some croutons leftover to use in your favorite salads. Store leftover croutons in an airtight container for 2-3 days.
This salad is best when you use a wide variety of colors of heirloom tomatoes. Heirloom cherry tomatoes are great, too!
Recipe by Flavor the Moments.