4 25 mins
Print Recipe

Panzanella & Peach Salad


  • 4 slices day old sourdough, torn into pieces
  • 2 tbsp olive oil
  • 1 clove crushed garlic
  • 500g medium heirloom tomatoes, roughly chopped
  • 100g buffalo mozzarella, torn
  • 1/2 x 700g jar peaches in juice, drained
  • 2tbsp vinegar
  • 2tbsp olive oil
  • Basil leaves, to serve
  • Salt and pepper


  1. Preheat oven to 180C. Toss sourdough with oil and garlic. Spread on an oven tray. Bake for 15 minutes or until lightly golden. 
  2. Arrange tomatoes, sourdough, torn mozzarella and peaches on a serving platter. Drizzle with combined vinegar and oil. Sprinkle with basil leaves. Season to serve.  
Panzanella & Peach Salad

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