TBT: Peach Panzanella

Wouldn’t you know it…just as peaches are really coming into season here and this salad would be a perfect no-cook meal for a hot evening, the highs here have been in the low 60’s all week. Not that I’m complaining…it was our first real rain since the end of June, and I do love cool, rainy days. But I feel like eating chili or soup then, not salads!  The forecast is calling for high 70s this weekend, though, so I’ve put this Peach Panzanella on the menu…and I can’t wait!

Here’s the post from last year…enjoy!

Traditional panzanella, with crusty bread, ripe tomatoes, and summery Italian flavors, is hard to beat. When I see it on a menu, my choice is made (if it’s the season for it!). However, I recently set out to tweak the traditional a bit. The resulting Peach Panzanella turned out to be exactly what I had in mind.


Peach Panzanella

Serves 4


  • 3 ears of corn, roasted and kernels cut off (or 4 cups of frozen corn, thawed)
  • 2 cups grape tomatoes, halved
  • 3 peaches, pitted and cubed
  • About half a loaf of ciabatta bread, cubed and toasted
  • 1 cup crumbled feta cheese
  • ½ cup fresh basil, thinly sliced


  • 3 Tbsp peach jam
  • 4 Tbsp balsamic vinegar
  • ½ cup olive oil
  • Salt and pepper, to taste

1. Toss together all salad ingredients.

2. Whisk together dressing ingredients in a small bowl and drizzle over salad.

3. Toss until well combined and serve immediately.

Believe me, few pleasures in life compare to a plate of peach panzanella and a big glass of iced tea on the deck on a sultry summer night.Signature

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