Peach Panzanella Salad Recipe
A summery peach salad recipe with homemade croutons, arugula, shaved fennel, fresh peaches, red onion and basil tossed in a light vinaigrette. Vegan.
How to Make the Best Peach Panzanella Salad
This peach panzanella salad is the perfect celebration of summer produce. Traditional Italian panzanella gets a seasonal twist with ripe, juicy peaches that pair beautifully with peppery arugula, licorice-scented fennel, and crispy homemade croutons. The combination of textures and flavors makes this salad absolutely irresistible.
The secret to a great panzanella is all about timing. Letting the thinly sliced fennel and onion marinate briefly in the vinaigrette helps soften their bite while infusing them with flavor. The croutons should be golden and crisp, ready to soak up just enough dressing to become tender on the outside while staying slightly crunchy within. Fresh basil and toasted pumpkin seeds add the finishing touches.
This vegan-friendly salad works beautifully as a light lunch on its own or as an elegant side dish for summer gatherings. Just remember to add the croutons and dress the salad right before serving to maintain those perfect textures.
Peach Panzanella Salad
A summery peach salad recipe with homemade croutons, arugula, shaved fennel, fresh peaches, red onion and basil tossed in a light vinaigrette. Vegan.
Ingredients
Homemade Croutons
Salad
Vinaigrette
Instructions
Homemade Croutons
- Preheat oven to 400°F.
- Cut bread into 1-inch cubes and lightly toss with olive oil. Sprinkle lightly with salt.
- Lower heat to 375°F and bake on a sheet pan for 20-25 minutes until crisp and golden, tossing halfway through. Let cool.
Vinaigrette
- Whisk together the garlic, mustard, honey, vinegar, olive oil, salt, and pepper in a bowl. Set aside.
Assemble Salad
- Thinly slice the fennel and onion and place them in a large bowl. Toss with a little of the dressing, just enough to coat, and let marinate for 10-15 minutes.
- Once the croutons have cooled and you are ready to serve, add the arugula, sliced peaches, basil, croutons, and pumpkin seeds to the bowl.
- Gently toss the salad with more dressing as needed, being careful not to overdress. Taste and adjust salt and pepper if needed.
Notes
- If making ahead for a gathering, keep the croutons on the side and wait to toss with the dressing right before serving.
- Use a mandolin for paper-thin fennel slices.
- You may not need all the croutons for the salad, but they're nice to have extra.
