Peach Panzanella Salad

Serves- 6
Ingredients- 13
Cooking Time- 20 minutes
Skill Level- Easy


  • ⅓ sesame seed baguette, cut into small chunks
  • 1 punnet of cherry tomatoes, halved
  • 1 punnet of baby cucumbers, cut into 2cm chunks
  • 2 peaches, cut into thin slices
  • 1 bag (200g) is 4 leaf mix
  • 1 red onion finely sliced
  • 3 sprigs of basil
  • 1 buffalo mozzarella or burrata ball
  • Juice of half a lemon
  • 1 tablespoon of balsamic glaze
  • 2 teaspoons of salt
  • 2 tablespoons of olive oil
  • 1 tablespoon of my basil oil or Olive oil.


  1. Prepare the bread by cutting it into small squares. Ideally, use stale or leftover bread for this. 
  2. Place onto a baking tray lined with foil. Drizzle over some olive oil and toss to coat each piece of bread. 
  3. Keep the oven on turning it up to 200 degrees celsius and bake the bread for about 10 minutes until they are golden.
  4. Meanwhile, combine the tomatoes, peaches, cucumbers, onion and salad leaves in a big bowl.
  5. Pull out the bread from the oven and add to the bowl with the rest of the salad ingredients.
  6. Drizzle over a tablespoon of olive oil, balsamic glaze, a generous pinch of salt and toss to coat. Transfer to a large  serving platter.
  7. Add the mozzarella/burrata to the centre of the salad. 
  8. Sprinkle over your basil leaves and drizzle over some olive oil or basil oil. Squeeze the juice of half a lemon over the salad.

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