Best Cornbread Panzanella Salad Recipe with Peaches

Light, citrusy, and bursting with flavor, this vibrant salad is sure to become your new favorite side dish!

Don’t mind me still savoring stone fruit season over here! Give me all the peaches while they’re prime. They shine in my cornbread panzanella, which is just an Italian salad with fresh veggies and stale bread or croutons.

This stunning salad is as colorful as it is tasty. The peaches are the star of the dish, their sweetness pairing perfectly with the freshness of the cherry tomatoes, while the buttery cornbread provides the perfect sweet and salty complement. Ready in no time, this salad is perfect for lunch, dinner, or even an elevated snack.

And, whether you’re looking to spice up a Monday night or have a date night in, I recommend pairing this salad with my Goat Cheese, Prosciutto & Pistachio Pizza for the ultimate Italian extravaganza.

Why make this Cornbread Panzanella Salad with Peaches?

There’s something about the combination of juicy peaches and cornbread that just works perfectly. This easy panzanella salad brings together all the best flavors for those hot, sun-soaked days, and it’s a dish you’ll want to keep making all season long. Inspired by the classic Tuscan bread salad—day-old bread soaked in a tangy vinaigrette and loaded with fresh veggies like tomatoes—this version gets an extra kick from sweet peaches, giving it a fresh, vibrant flavor. The crispy, hearty cornbread adds the perfect texture, making this salad feel indulgent without being heavy.

What makes this salad even better? It’s packed with fresh vegetables like cucumber, tomatoes, and thinly sliced shallot. If you’ve been hitting up the farmers market, this is the perfect way to use up all that fresh flavor and seasonal goodness. With simple ingredients that require little effort, it’s a refreshing dish that’s both satisfying and light. It’s basically summer on a plate, ready to be enjoyed!

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Ingredients you’ll need for Cornbread and Peach Panzanella:

For the salad

• 1 box cornbread mix check box for additional ingredients needed
• 1 pint cherry tomatoes halved
• 1/2 hothouse cucumber peeled and diced
• 2 peaches diced
• 1 shallot thinly sliced
• 1 8 oz. container herbed/seasoned mozzarella balls quartered, can sub plain
• handful arugula

For the tomato balsamic vinaigrette

• 2 cloves garlic minced
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• juices from cut cherry tomatoes
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil

Here’s how you’ll make my Cornbread and Peach Panzanella:

1. Start by making your cornbread according to package directions. Let cool completely.
2. While cornbread bakes, slice cherry tomatoes and place them into a colander over a bowl.
3. Sprinkle tomatoes with kosher salt and let sit for at least 30 minutes while their juices drain into the bowl.
4. In your serving bowl, add cucumber, peaches, shallot, and mozzarella balls.
5. Add tomatoes to salad and use the bowl of juice for making your vinaigrette.
6. Add vinaigrette ingredients to bowl, whisking in oil.
7. Cut cooled cornbread into 1″ squares and place onto baking sheet.
8. Spray with cooking spray and put under broiler for 2-3 minutes or until golden brown. Toss gently and repeat once more.
9. Add cornbread “croutons” to your serving bowl, then top with arugula.
10. Drizzle with vinaigrette, toss, and serve!

Storing and Reheating Leftovers

If you have any leftover bread or salad, you can store the ingredients separately to prevent soggy bread. Store the cornbread croutons in an airtight container and keep the salad in the fridge. Just be sure to keep the vinaigrette separate, and toss everything together right before serving.

More salad recipes from The Savvy Spoon:

• Kale and Sweet Potato Salad with Creamy Cashew Dressing
• The Best Cheeseburger Salad Recipe
• Tomato, Corn & Cucumber Summer Salad
• La Scala Chopped Kale Salad Recipe
• Fresh Summer Chopped Salad Recipe

FAQs

This panzanella salad is one of my favorite go-to recipes for a light yet indulgent meal. The combination of sweet peaches, juicy tomatoes, and sweet cornbread creates a flavor explosion, while the tangy vinaigrette brings everything together beautifully. It’s the perfect balance of hearty and refreshing, making it ideal for hot summer days or anytime you’re craving a satisfying yet fresh salad. With fresh mozzarella and cornbread croutons, it feels like a treat—bursting with juicy, ripe tomatoes and sweet peaches.

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