Fresh peaches, juicy tomatoes, basil from the garden, crispy homemade croutons, and mozzarella pearls all tossed in a simple homemade dressing.

If summer had a flavor, I think it might taste like this salad.

This Peach Panzanella Salad is one of those recipes that makes the most of everything the season has to offer. Sweet peaches, ripe tomatoes, fresh basil, and crunchy homemade croutons come together in a way that feels a little special but is surprisingly easy to make.

The peaches are the unexpected star of the show. If you’ve never added them to a savory salad before, you’re in for a treat. The combination of sweet fruit, creamy mozzarella, fresh herbs, and tangy dressing creates the perfect balance of flavors and textures.

Let’s put it together!

Here’s the recipe

What You’ll Need

For the Salad

• 2-3 peaches, sliced
• Grape tomatoes, sliced
• Thinly sliced red onion
• Fresh basil
• 8 oz mozzarella pearls, drained
• Homemade croutons

For the Croutons

• 8 oz bread (French bread, sourdough, or your favorite loaf)
• 2 tbsp seasoned olive oil mixture

For the Dressing

• ⅓ cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 clove garlic
• ¼ tsp salt
• ¼ tsp pepper
• 1 tsp Italian seasoning

Step 1: Prepare the Peaches

Fresh peaches are what make this salad extra special.

I used three peaches because mine were on the smaller side, and I think the peaches are the best part of the salad.

Slice them into wedges and set them aside. Our Stone-Fruit Wedger is great for this!

Step 2: Make Homemade Croutons

One of the things I love about panzanella salads is that they’re a great way to use bread that’s already in the house.

I used homemade sourdough because I almost always have some available. You can absolutely use French bread, Italian bread, or whatever loaf you have on hand.

Cube the bread into roughly ½-inch pieces.

Step 3: Season the Bread

In a large bowl, combine:

• Olive oil
• Salt
• Pepper
• Italian seasoning

Reserve most of this mixture for the dressing and use just a couple tablespoons to coat the bread cubes.

Toss until evenly coated.

Julie’s Tip

If you’re using homemade bread, weigh it rather than guessing. Bread loaves vary so much in size, and weighing helps keep the recipe balanced. You’ll need around 8 oz. of bread for this salad.

Step 4: Toast the Croutons

Spread the bread cubes on a tray and bake or air fry until lightly golden and crisp.

I used the convection setting in my air fryer for about 10 minutes.

The result is a crouton that’s crispy on the outside while still having a little chew in the center.

And fair warning: they’re hard to stop snacking on while you’re making the salad!

Step 5: Make the Dressing

In a bowl or measuring cup combine:

• Remaining olive oil mixture
• White wine vinegar
• Honey
• Dijon mustard
• Fresh garlic

Whisk until smooth.

One of my favorite things about homemade dressings is knowing exactly what’s in them.

No mystery ingredients. No preservatives. Just simple ingredients you can pronounce.

Step 6: Slice the Tomatoes and Onions

Slice your tomatoes and onions as thinly as possible. The Rapid Prep Mandoline is my favorite for this!

Julie’s Tip

After slicing red onions, I like to rinse them under cold water. It softens some of that sharp bite and makes them much more pleasant in salads.

Step 7: Prepare the Basil

Fresh basil is one of my favorite summer ingredients, especially when it’s growing right outside the back door.

To create those beautiful basil ribbons:

1. Stack the leaves.
2. Roll them into a cylinder.
3. Slice thinly with a sharp knife.

This technique is called a chiffonade, but really it’s just a fancy way of saying “cut into ribbons.”

Step 8: Assemble the Salad

In a large serving bowl combine:

• Peaches
• Tomatoes
• Red onions
• Fresh basil
• Mozzarella pearls

Pour the dressing over everything and toss gently.

At this point the salad is beautiful all on its own.

Step 9: Add the Croutons

Wait until just before serving to add the croutons.

This keeps them crisp and prevents them from becoming soggy.

If you’re making the salad ahead of time, simply refrigerate everything except the croutons and add them right before serving.

Why I Love This Salad

✔ Perfect for summer gatherings

✔ Uses fresh seasonal produce

✔ Great way to use homemade bread

✔ Easy to make ahead

✔ Beautiful presentation

✔ Wonderful mix of flavors and textures

✔ Feels special without being complicated

Serving Ideas

This salad is perfect for:

• Backyard cookouts
• Potlucks
• Picnics
• Light summer dinners
• Grilled chicken or fish
• Lunch on the patio

It’s hearty enough to stand on its own but also pairs beautifully with almost any grilled protein.

The Bottom Line

Every bite of this Peach Panzanella Salad tastes like summer.

The sweet peaches, juicy tomatoes, fresh basil, creamy mozzarella, and crunchy croutons create a combination that’s fresh, colorful, and completely irresistible.

If you’re looking for a new way to enjoy peaches this season, give this one a try. I have a feeling it’s going to become one of your summer favorites too.

And tell me—are you a traditional panzanella fan, or do you like fun twists like peaches added to the mix?