This Peach Panzanella Salad is so delcious! Fresh summer peaches are tossed with arugula, thinly shaved fennel, crispy homemade croutons, red onion, and fresh basil ribbons in a light summer vinaigrette dressing.
Time itself had changed, as if it were suspended – like the dust motes in the air. There was so much time, and it was so slow, I could take as long as I needed to sense each and every thing. And what is more, I felt companioned. ~ Stepen Buhner
This peach panzanella salad has morphed over the years into many different variations, but we seem to have settled on this one, at least for now. Light and refreshing, the croutons give it a delicious crunchy texture.
When peaches are in season, so juicy and fragrant and dripping with flavor, I love them in everything, and especially in salads with arugula. Their sweet, tangy flavor pairs so perfectly with peppery nutty arugula. But it’s the thinly sliced fennel bulb that adds such a unique and tasty twist in my opinion, I can’t wait for you to try this combo! We also love this Grilled Peach Salad!
Ingredients in Peach Panzanella salad recipe!
- Cubed rustic bread for homemade croutons
- Fresh Peaches
- Fennel bulb
- Baby Arugula
- Red onion
- Fresh Basil
- Optional: pumpkin seeds
Panzanella Dressing:
- Fresh garlic clove
- Dijon Mustard
- Salt and Pepper
How to make Peach Panzanella Salad!
Step 1: Make the croutons! Lightly toss cubes of rustic bread in olive oil, sprinkle with salt and bake until crispy. No need for butter. I prefer baking croutons rather than to cooking them on the stove top for the convenience of being a little more hands-free. Plus I think it requires less oil. While they are baking you can prep the other ingredients.
TIP: When making baked croutons, use sourdough bread, preferably with lots of air pockets. This is key. It keeps the croutons nice and light. Always get unsliced bread so you can cut it into bigger, one-inch cubes.
Step 2: Prep the peaches and veggies. With a dry towel rub the peach fuzz off the peaches, then rinse under water. Slice thinly.
Cut the fennel and onion as thinly as possible, use a mandolin if you have one! Otherwise, a very sharp knife and a little patience will do fine, too.
Step 3: Whisk the dressing in a small bowl.
Step 4: Toss! Once the croutons have cooled, place everything in a large bowl and toss with a little of the dressing at a time- you may not need all. Sprinkle with the optional pumpkin seeds
Chef’s Tips
- I’ve kept this salad intentionally vegan, but if wanting to “beef it up,” of course, you could add cheese (creamy goat cheese pairs well) or even grilled chicken.
- The dressing, the croutons, and the sliced fennel and onion can all be prepped ahead!
Serving Suggestions
Serve with any of the following!
- Grilled Chicken with Lemon and Herbs
- Grilled Tofu
- Grilled Chicken Caprese
- Baked Cod with Burst Tomatoes & Basil
- Baked Dijon Salmon
- Grilled Eggplant Steaks with Gremolata and Tomatoes
Love peach salads, be sure to try this Grilled Peach Salad with Goat Cheese & Almonds !
Have a happy, healthy, delicious week. xo

Peach Panzanella Salad
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4
- Category: Salad, vegan, main
- Method: tossed
- Cuisine: Northwest
- Diet: Vegetarian
Description
A summery peach salad recipe with homemade croutons, arugula, shaved fennel, fresh peaches, red onion & basil tossed in a light vinaigrette. Vegan
Ingredients
- 3 cups rustic bread, cut into 1-inch cubes ( You may not need all for the salad, but nice to have more around)
- 1 tablespoon olive oil
- pinch salt
- 1 medium fennel bulb, very thinly sliced (use a mandolin) about 1-1 1/2 cups
- 1/4 of a red onion, very thinly sliced, about 1/2 up
- 3 ripe peaches, sliced into 1/2 inch wedges
- 3–4 ounces organic baby arugula
- 10–20 basil leaves
- 1/4 cup -1/2 cup pumpkin seeds
Panzanella Dressing: (you may not use all)
Instructions
- Preheat oven to 400. F
- Prep croutons, cutting them into 1-inch cubes. Lightly toss with olive oil and sprinkle lightly with salt. Lower heat to 375 F and bake them on a sheet pan 20-25 minutes ( until crisp and golden) tossing halfway through. Let cool.
- In the meantime…whisk the dressing ingredients together in a bowl. Keep in mind, you may not use all of it depending on how much lettuce and croutons you use.
- Thinly slice the fennel and onion and place them in a large bowl. Toss with a little of the dressing ( just enough to coat) and let this marinate for 10-15 minutes.
- Once the croutons have cooled, and you are ready to serve, add the arugula, sliced peaches, basil, croutons and pumpkin seeds to the bowl and gently toss the salad with more of the dressing, as needed, being careful to not overdress. Taste, and adjust salt and pepper if. needed
- If making ahead and serving for a gathering, keep the croutons on the side and wait to toss with the dressing, right before serving.
Notes
Feel free to turn this into a heartier entree salad by adding grilled chicken ( simple lemon or citrus flavors are nice) – simply grill ( or bake or sear) and slice and serve atop the salad.
Nutrition
- Serving Size:
- Calories: 410
- Sugar: 13.6 g
- Sodium: 480.5 mg
- Fat: 34.3 g
- Saturated Fat: 4.8 g
- Carbohydrates: 25.1 g
- Fiber: 4.6 g
- Protein: 6.1 g
- Cholesterol: 0 mg
Delicious! Will definitely make it again, it was big hit with my family
so glad you liked it!