Heirloom Tomato and Peach Caprese Panzanella Salad
Heirloom Tomato and Peach Caprese Panzanella Salad is peach and tomato caprese salad complete with basil, mozzarella and homemade croutons!
Summer is in full swing right here with this peach and tomato caprese 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 your run of the mill caprese salad…not that I ever find caprese flavors ordinary.
Peach and Tomato Caprese Salad
So what makes this salad so extraordinary? The combination of sweet, juicy peaches and colorful heirloom tomatoes aren’t just a feast for the eyes — they’re an amazing sweet and savory combination.
Along with the beautiful colors and peak season flavors, this peach and tomato caprese salad includes traditional caprese ingredients like fresh mozzarella cheese and basil.
I also added homemade croutons to the mix to make this a panzanella, or bread salad.
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.
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 bread 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 simply tossed in fresh lemon juice, olive oil, salt and pepper. Peaches and tomatoes are at their peak in the summertime, so this simple dressing allows their flavors to shine.
I think I’ve built this peach and tomato caprese salad up enough…you just have to make it to find out for yourself.
Hungry for more salad?
More caprese recipes you’ll love!
Caprese Pasta Salad by Pumpkin ‘n Spice
For the croutons:
- 2 tablespoons extra virgin olive oil
- 1/2 loaf french or focaccia bread, cut into 1" cubes*
- pinch of salt
For the salad:
- 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
Prepare the 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.
Assemble the salad:
- 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.
- *I used store bought focaccia bread for my croutons -- the herb flavor in it makes the best croutons! If pressed for time, use your favorite store bought croutons.
- You'll have some croutons leftover to use in your favorite salads. Store leftover croutons in an airtight container for 2-3 days.
- Omit croutons to make this gluten free.
- This salad is best when you use a wide variety of colors of heirloom tomatoes. Heirloom cherry tomatoes are great, too!
Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 365mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 9g