Camp Recipe: Peach Panzanella Salad


Combining all the greatest flavors of summer time, this Panzanella is the excellent side dish for any outside occasion. 

Panzanella is a conventional Tuscan salad that involves fresh tomatoes, basil, mozzarella, and stale bread. In this version, we lean into summer time a tiny additional with the addition of sliced peaches. It is vibrant, zesty, sweet and fully filling. Even though it is normally served as a side dish, we would be additional than delighted to consume it as a primary course. 

Panzanella salad in a bowl

The 1st step is to chop up your tomatoes into bite-sized pieces, location them in a bowl and liberally salt. You want to draw out their juices, which will be utilised later to make the vinaigrette. Even though the tomatoes rest, you can move on to the bread. 

The base of Panzanella is stale bread. If you occur to have stale bread with you, excellent. If not, the subsequent ideal factor is to chop it up and sautee the pieces in a skillet with some olive oil. This will toast the bread and give it a scrumptious crunch. Transfer the bread to a big mixing bowl, add the peaches, basil, and mozzarella balls. Lastly, scoop out the tomatoes—leaving as substantially liquid in the bottom of the bowl as feasible.

Sauteeing bread for panzanella salad
With the tomato juice, you will want to add some white wine vinegar, olive oil, mustard, and pepper. Mix completely and drizzle on best of all the other components. A swift toss with a pair of tongs and the salad is prepared! 

If you are searching for one thing vibrant but filling to appreciate on your subsequent camping trip, this Panzanella recipe is a need to!

Peach Panzanella Salad

Tends to make four servings

Stirring panzanella salad



  • 1 lb tomatoes
  • 1 teaspoon sea salt
  • six oz bread, reduce into 1” cubes (about two cups)
  • 1 tablespoon oil
  • 1 peach, sliced thin
  • ¼ cup basil leaves, chopped
  • eight mozzarella balls, reduce in half


  • 1/four cup olive oil
  • 1 tablespoon white wine vinegar
  • 1/four teaspoon dijon mustard
  • fresh cracked pepper


Chop the tomatoes into bite-sized pieces and location in a bowl with 1 teaspoon sea salt. Set aside for at least 10 minutes.

Add 1 tablespoon oil to a skillet more than medium heat. When hot, add the bread cubes and toast, tossing often, till golden on all sides. Transfer to a big salad bowl.

Salad bowl with bread, peaches, basil, and cheese for panzanella salad

Add the sliced peach, basil, and mozzarella balls to the bowl with the bread. Lift the tomatoes out of the accumulated juices and add to the salad bowl.

Pour the reserved tomato juices into a compact mason jar and add ¼ cup olive oil, white wine vinegar, dijon mustard, and pepper. Seal the jar and shake.

Pour dressing more than the salad, then toss to coat. 


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