Late-summer Peach Panzanella
Prep time
Cook time
Total time
If you don't have access to the herbs used in this salad, replace them with a mix of what you do have. Mint, cilantro, parsley, arugula, etc are great subs. If you feel like growing your own herbs, check out the Monticello shop to purchase actual seeds:
Serves: 2-4
  • Peach Panzanella (Bread Salad)
  • Serves 4
  • 2 ripe peaches, chopped
  • 2 ripe tomatoes (I used roma), chopped
  • 2 tbsp red onion, chopped
  • 2 small fish peppers or 1 small habanero (very spicy) or 1 jalepeño pepper (seeds removed for milder kick), minced
  • 1 tbsp apple cider vinegar (add more to taste if you'd like)
  • 3 cups fresh herbs, a blend of basil, lemon balm, and salad burnet, chopped
  • 2 cups cubed stale sourdough bread
  • ¼ cups olive oil
  • 1 tsp black pepper, freshly ground
  • 1 tsp salt + more to taste
  1. Toss the peaches, tomatoes, red onion, peppers, and vinegar in a large mixing bowl.
  2. Add the herbs and bread, then drizzle the olive oil over the salad. Add the pepper and salt.
  3. Toss well until the whole salad is well combined
Recipe by Sweet Potato Soul by Jenné Claiborne at