This Summer Pesto and Peach Panzanella Salad is bursting with fresh flavours—juicy peaches, sweet mixed tomatoes and crisp croutons topped with a fragrant basil pesto. It’s a perfect light and refreshing dish for warm-weather meals.
Keep reading for the easy and simple vegan recipe and tips for the best flavour!
This recipe was created in collaboration with Genoese Pesto using their tasty Plant-Based Fresh Basil Pesto.
Ingredients You'll Need to Make this Panzanella Salad
- Mixed Tomatoes: A variety of cherry and heirloom tomatoes are what I used to for this colourful and vibrant salad. These add diverse textures, sweetness and enhances the visual appeal.
- Peaches: in season peaches add a juicy sweetness that balances the savoury flavours of the salad. Their soft texture contrasts with the crisp red onion, croutons and tomatoes, while their acidity brightens the dish.
- Crusty Bread: toasted and transformed into croutons to soak up all the delicious flavours! Tear the bread for ease and a rustic feel, or cube it for a more uniform texture.
- Extra Virgin Olive Oil: combines with the fruit juices and vinegar to create a dressing for the salad. It adds depth with a rich and smooth finish to tie all the ingredients together.
- White Vinegar: adds a tangy brightness that balances the sweetness of the peaches and tomatoes, enhancing the overall flavour profile and giving the salad a lively, refreshing finish.
- Red Onion: just a touch for crunch, a pop of colour and a sharp contrast to the sweet and juicy peaches and tomatoes.
- Pesto: the highlight of the dish! Pesto brings a fresh, herby garlic flavour and adds a creamy texture. This plant-based pesto from Genoese makes the recipe entirely vegan-friendly.
- Basil Leaves: a sweet, peppery garnish for freshness at the end.
How to Make this Panzanella Salad
Follow the steps below to whip up this light summer salad…
- Place the tomato and peach wedges in a colander set over a large bowl.
- Season with salt and pepper, then gently toss. Let sit for 10-15 minutes to draw out the juices, which will be used for the dressing.
- While the fruit sits, drizzle oil into a frying pan and toast the bread until golden brown.
- Once the fruit juices have drained into the bowl, remove the colander. Add extra virgin olive oil and vinegar to the juices, then stir to combine.
- Add the tomatoes, peaches, toasted croutons and red onion.
- Season with salt and pepper and toss to combine, before setting aside for 20-30 minutes. This allows the bread to soak up the dressing and the flavours to deepen. If you’re short on time, feel free to skip this step- it just means the flavours won’t develop as fully.
- Transfer the salad to a serving platter and drizzle the basil pesto over the top. Alternatively, simply skip the fuss and dress the salad in the bowl.
- Garnish with fresh basil leaves, then serve and enjoy!
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Watch the Summer Pesto and Peach Panzanella Salad in Action
Summer Pesto and Peach Panzanella Salad
This vibrant Vegan Summer Pesto and Peach Panzanella Salad combines juicy peaches, mixed tomatoes, crisp croutons, and fragrant basil pesto. It is a light yet satisfying dish, perfect for warm-weather meals. Read on for the easy recipe and flavour-boosting tips!
Ingredients
- 650 g mixed tomatoes cut into wedges
- 2 large peaches cut into wedges
- 2 cups torn or cubed crusty bread
- 3 tbsp extra virgin olive oil
- 1 tbsp white vinegar
- ¼ red onion finely sliced
- Genoese Plant Based Fresh Basil Pesto
- Fresh basil leaves
Instructions
- Place the tomatoes and peaches in a colander set over a large bowl. Season with salt and pepper. Toss gently to combine, then set aside for 10-15 minutes to draw out the juices.
- Toast the bread in a frying pan with a drizzle of oil.
- Set aside the colander of fruits and add the extra virgin olive oil and vinegar to the bowl of drained tomato and peach juice. Stir until well combined.
- Add the tomatoes, peaches, toasted bread and red onion. Season with salt and pepper and toss until combined. Set aside for 20-30 minutes for the bread to soak up the dressing.
- Transfer the salad to a serving platter and drizzle over basil pesto.
- Garnish with basil leaves, then serve and enjoy!
If you give this Summer Pesto and Peach Panzanella Salad recipe a go, don’t forget to tag @theculinaryletter and #theculinaryletter on Instagram so that I can see all your wonderful creations!
Until next time, stay curious!
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