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Whether you’re lounging in the sun or hosting a warm-weather feast, this peach panzanella salad is fresh, fun, and totally fabulous. Panzanella, or panmolle, is the ultimate Italian summer salad—rustic, refreshing, and bursting with flavor. This version puts a fruity twist on tradition, mixing juicy peaches, ripe tomatoes, charred corn, and creamy burrata with crispy bread croutons. Tossed in a zesty oil-and-vinegar dressing, it’s the perfect balance of sweet, savory, and tangy.
Peach panzanella salad is a delicious and refreshing dish featuring fresh peaches, tomatoes, corn, creamy burrata, crispy croutons and more. It’s a vibrant, tasty dish.
You might also like classic tomato panzanella salad, tomato burrata salad, roasted beet salad, and burrata caprese salad.
Why You’ll Love It
Simple to make: Panzanella is a simple dish to prepare. You’ll toast bread cubes, sear your corn and peaches, whip up the dressing, and then assemble it, adding burrata cheese as the final step.
It looks so pretty: Vibrant colors make this salad a treat for the eyes as well as for the taste buds. It’s definitely Insta-worthy!
Unusual flavor combinations: This isn’t your average summer salad. The fresh salad veggies, peaches, burrata, and dressing come together in a wonderful flavor harmony you never imagined. It makes a change from typical salad recipes.
Versatile: Enjoy this by itself as an appetizer, serve it up as a side salad for your grilled chicken or strip steak, or have it by itself for a delicious lunch.
A great fit for any occasion: A hearty peach panzanella salad is a great way to impress everyone, whether you’re bringing a dish to a potluck supper, catering a backyard BBQ or wanting to treat your guests to a taste of Tuscany.
Peach and Corn Panzanella Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Bread: Stale, rustic bread like sourdough or ciabatta works best for soaking up the dressing without getting too soggy. French bread would also work.
Ripe tomatoes: I use heirloom tomatoes for the best texture and deep flavor.
Extra-virgin olive oil: Since the dressing is simple, good olive oil makes a big difference.
Balsamic vinegar: I find that white balsamic vinegar provides a milder acidity that pairs well with peaches.
Burrata: A creamy mozzarella cheese that’s creamier than regular mozzarella.
Fresh basil leaves: To add color and flavor.
Peaches: Use ripe peaches, not underripe hard ones or squishy overripe ones.
Corn kernels: Fresh corn has a better flavor than canned or frozen.
Mixed greens: Mix and match any greens you like.
Honey: Optional, to sweeten the dressing.
Salt and pepper: I used kosher salt and freshly cracked black pepper.
Dijon mustard: Adds another flavor to the vinaigrette dressing.
How to Make Peach Panzanella
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Toast the bread: Toss day old bread cubes in olive oil and salt in a large bowl and bake on a baking sheet until crispy and golden brown.
Cook the corn and peaches: Cook the peach slices and the corn in a dry skillet for a few minutes until charred.
Make the dressing: Whisk the dressing ingredients together, adding salt and freshly ground black pepper to taste.
Assemble the salad: Toss the toasted bread, peaches, tomatoes, corn, onion, and mixed greens in a bowl. Drizzle over the dressing and gently toss, then let it rest for 10 minutes so the bread soaks up the flavors.
The finishing touches: Just before serving, tear open the burrata and add it to the salad. Serve immediately with fresh basil and an extra drizzle of extra virgin olive oil if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free stale bread.
Tomatoes: I love using heirloom tomatoes but cherry tomatoes would also work, or you could use grape tomatoes.
Mixed greens: Either mix and match your greens or stick to one or two. Anything goes, from baby spinach to butter lettuce or arugula.
Peaches: There are lots of peach varieties, including white peaches, yellow peaches and even donut peaches (named for their flat shape). Any variety will work in this peach panzanella salad.
Honey: Substitute agave syrup, corn syrup or maple syrup for a slightly different flavor. You can also omit this ingredient if you prefer.
Balsamic vinegar: Try white balsamic vinegar for a lighter taste or swap for red wine vinegar or even lemon juice.
Burrata cheese: Burrata is a white, semisoft Italian cheese that’s made with mozzarella cheese and cream. It’s soft and creamy in the center. You could substitute fresh mozzarella in this Tuscan bread salad if preferred.
Add crunch: As well as the crispy bread croutons, you could add toasted almonds or pine nuts for extra crunch.
Optional add-ins: Add shaved parmesan, chopped beets, apple wedges, or watermelon to personalize the salad. You could even elevate it with edible flowers!
Serving Suggestions
As an appetizer: A small bowl of peach and corn panzanella salad makes a great appetizer, perhaps paired with some farinata and peperonata or homemade pesto.
As a main or side dish: Enjoy Italian bread salad as it is for a vegetarian main dish or add roasted chicken or grilled salmon for a non-vegetarian side dish. Prosciutto also pairs nicely.
Wine pairing: Something light that balances the sweet and creamy salad elements would work best, such as Moscato d’Asti with its peach and pear notes or perhaps an off-dry German Riesling or oaked Chardonnay.
For dessert: These refreshing berry pavlovas with lemon curd would be really tasty after a panzanella salad.
How to Store Peach Panzanella Salad
Store: Panzanella is best enjoyed immediately after assembling. If you do have to store leftovers, keep them in an airtight container in the refrigerator and eat within 24 hours. The bread will continue to soften over time.
Freeze: Peach panzanella salad with burrata is not suitable for freezing.
Top Tips
Peach slices: You can slice the peaches thickly or make them thinly sliced if preferred. I like them somewhere in the middle, so the outside of each slice is soft and charred and the inside is a little firmer, for a texture contrast. Try to slice them uniformly so you don’t have some thick and some thin.
Don’t skip the sear: Lightly charring or grilling the peaches enhances their sweetness.
Griddle marks: Char your peaches in a griddle pan for attractive griddle marks.
Dressing amount: Start with less dressing and add more as needed. You might not need it all but you don’t want to overdress the salad.
Let it rest: Allowing the salad to sit for 10 to 15 minutes (before adding the burrata) helps the bread absorb the flavors while maintaining some crispiness.
Peach Panzanella Salad FAQs
Toast the bread, prepare the veggies and mix the dressing in advance if you wish, keeping these components separate and combining just before serving to maintain texture.
If it’s tomato season and you have too many tomatoes to use in this panzanella salad, you might also enjoy making tomato soup.
You can but it’s important to dry it out for a crispy texture. It needs to be baked in the oven to dry it out and crisp it up. If you skip this step, you’ll just end up with soggy lumps of bread in the panzanella salad which you don’t want.
Burrata cheese is basically a thin pouch of mozzarella cheese filled with a creamy cheese known as stracciatella. It’s a firm, elastic cheese which can be sliced without losing its form.
Peach Burrata Panzanella Salad Recipe
Peach Panzanella Salad
Equipment
- Griddle Pan or Skillet
Ingredients
For the Salad:
- 4 Cups rustic bread, torn into bite-sized pieces
- 3 peaches, ripe, sliced
- 1 Cup heirloom tomatoes, halved, or cherry tomatoes
- 1 Ear corn, kernels removed
- ½ red onion, sliced
- 4 Cups mixed salad greens, such as arugula, butter lettuce or baby spinach
- 1 or 2 Balls burrata, 8 Ounces each
- ¼ Cup basil leaves, freshly chopped
For the Dressing:
- ¼ Cup olive oil, extra virgin
- 2 Tablespoons balsamic vinegar, or white balsamic for a lighter touch
- 1 Teaspoon Dijon mustard
- 1 Clove garlic, minced
- ½ Teaspoon honey, optional
- salt and black pepper, to taste
Instructions
Prepare the Bread:
- Preheat the oven to 375°F.
- Toss the torn bread with a drizzle of olive oil and a pinch of salt.
- Bake for 10 to 15 minutes on a baking sheet until golden and crispy. Let it cool.
Cook the Corn and Peaches:
- Heat a dry skillet over medium-high heat.
- Add the corn kernels and peach slices and cook until lightly charred, 3 to 5 minutes. Set aside.
Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, honey (if using), salt, and black pepper. Alternatively put the ingredients in a bottle and shake well.
Assemble the Salad:
- In a large bowl, combine the toasted bread (drizzle with some of the dressing), peaches, tomatoes, charred corn, red onion slices and mixed greens (if using).
- Drizzle with the remaining dressing and toss gently to coat.
- Let it sit for 10 minutes to allow the bread to soak up the flavors.
Add the Burrata and Garnish:
- Tear the burrata open or into chunks and scatter over the salad.
- Sprinkle with fresh basil and an extra drizzle of olive oil if desired.
Notes
Don’t skip the sear: Lightly charring or grilling the peaches enhances their sweetness.
Griddle marks: Char your peaches in a griddle pan for attractive griddle marks.
Dressing amount: Start with less dressing and add more as needed. You might not need it all but you don’t want to overdress the salad.
Let it rest: Allowing the salad to sit for 10 to 15 minutes (before adding the burrata) helps the bread absorb the flavors while maintaining some crispiness.
Nutrition
This peach panzanella salad recipe is a light, refreshing and delicious dish combining sweet peaches, creamy burrata, crispy bread croutons, juicy corn, tangy red onion, and a balsamic vinegar, garlic and olive oil dressing. It’s a richly flavored and highly colorful salad which looks gorgeous on the plate. The sweetness of the mingling peach and tomato juices, crusty bread croutons, rich creaminess of the cheese and crisp fresh salad vegetables and fresh herbs offer plenty of contrasting flavors and textures in every mouthful of this delicious salad.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was summer on a plate! The juicy peaches, sweet corn, and creamy burrata were such a dreamy combo. It felt super fresh and light but still really satisfying!