Peach and Tomato Panzanella Salad

This image courtesy of Chris Cassidy Photography Inc

At Purple Asparagus, a nonprofit organization that educates children, families, and the community about healthful, sustainable food, we teach recipes that use produce in unique and inviting ways. Green City Market is often my inspiration for these recipes. In this dish, I combine the best of summer’s fruits—sweet peaches, tart tomatoes, and crunchy cucumbers—in a way that appeals to parents and kids alike. Kids can easily tackle each of the recipe’s steps: mixing the dressing, tearing the bread, cutting the fruit, tearing the basil, and, of course, tossing it all together. It’s a welcome addition to any family table. —Melissa Graham, volunteer

Makes4 to 6 servings

Preparation Time20 min



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseAppetizer, Main Course, Side Dish

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealDinner, Lunch

Taste and TextureFruity, Herby, Light

Type of DishSalad


  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon sea salt
  • 3 cups fresh bread cubes (your favorite Green City Market bread, with crust, cut into ½-inch cubes)
  • 1 medium cucumber, peeled (if desired) and cut into ½-inch cubes
  • 2 cups diced ripe tomatoes, preferably a mix of yellow and red tomatoes
  • 1 ripe peach, cut into ½-inch cubes
  • ¼ cup packed fresh basil leaves


  1. In a large serving bowl, whisk together the oil, vinegar, and salt. Add the bread, cucumber, tomatoes, and peach and toss lightly.

  2. Tear the basil into small pieces and add it to the salad. Toss again until well combined. Serve immediately.


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