Heirloom Tomato and Peach Panzanella with Zaatar Croutons
This colorful, fresh Panzanella salad celebrates the season’s best produce with heirloom tomatoes and ripe peaches, paired with homemade zaatar-spiced croutons. The croutons add a herby crunch that complements the sweetness of the fruit and the juiciness of the tomatoes. A drizzle of olive oil and balsamic vinegar ties the flavors together for a dish that is both savory and slightly sweet.
⏱ Time Required:
Prep Time: 15 minutes
Cook Time: 10 minutes (for croutons)
Total Time: 25 minutes
Servings: 4
Ingredients:
For the Salad:
4 large heirloom tomatoes, chopped
2 ripe peaches, pitted and sliced into wedges
1/2 small red onion, thinly sliced
1/4 cup fresh basil, torn
1/4 cup fresh mint, torn
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste
For the Za’atar Croutons:
3–4 cups of day-old bread (preferably a crusty baguette or sourdough), cubed
2 tablespoons olive oil
1 tablespoon za’atar spice mix
(Za’atar typically includes dried thyme, sesame seeds, sumac, and salt)
Pinch of sea salt
Optional: A squeeze of lemon juice for added freshness
Instructions:
For the Za’atar Croutons:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the bread cubes with olive oil, za’atar, and a pinch of salt. Spread the cubes evenly on a baking sheet.
3. Toast the croutons in the preheated oven for about 8–10 minutes, or until golden and crispy. Stir halfway through for even crisping.
4. Optional: For extra flavor, squeeze a little lemon juice over the croutons when they come out of the oven.
For the Salad:
1. Prepare the produce:
Cut the heirloom tomatoes into bite-sized pieces.
Slice the peaches into wedges, removing the pits.
Thinly slice the red onion.
Tear the basil and mint into small pieces.
2.combine:
In a large bowl, combine the tomatoes, peaches, onion, basil, and mint. Toss gently to combine.
3. Drizzle:
with balsamic vinegar and olive oil, and season with salt and pepper to taste.
4. Assemble the salad:
Add the croutons to the salad just before serving so they remain crunchy.
Toss gently again to combine everything, allowing the flavors to meld.
Notes:
Bread selection: Use day-old crusty bread for the best crouton texture. Fresh bread can get soggy too quickly.
Vegan option: This recipe is naturally vegan; no need for any dairy.
Balsamic vinegar substitute: If you prefer, you can use red wine vinegar or lemon juice for a brighter acidity.
Extra protein: To make this dish a fuller meal, add grilled chicken, halloumi, or chickpeas.
Tips:
For a more intense flavor: marinate the tomatoes and peaches in the balsamic vinegar and olive oil for 15–20 minutes before serving.
Adjust the sweetness: If the peaches aren’t as sweet as you’d like, you can drizzle a little honey over the fruit before tossing.
Use fresh herbs: Fresh basil and mint make all the difference in flavor. You can even add a bit of parsley or oregano if you have it.
❓ Frequently Asked Questions:
Q: Can I make this salad ahead of time?
A: The croutons and vegetables can be prepared ahead, but it’s best to add the croutons just before serving to keep them crisp.
Q: What can I substitute for peaches?
A: Nectarines or plums would work well as a substitute if you can’t find ripe peaches.
Q: Can I use store-bought croutons?
A: While you can use store-bought croutons, homemade croutons with za’atar are more flavorful and crunchy. If you must, choose plain croutons and add your own za’atar seasoning.
Q: Can I use a different spice blend for the croutons?
A: Yes! You can swap za’atar for rosemary, thyme, or an Italian herb blend if you prefer.
Nutrition Facts
Calories: 280–320 kcal
Protein: 5–6 g
Total Fat: 16–18 g
Sugars: 10–12 g
Fiber: 3–4 g
Sodium: 150–180 mg
Vitamin: C 15–20% DV
Calcium: 3–5% DV
—
Would you like any more Mediterranean recipes with a fresh, summery twist?