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peach bread salad

White Bean Peach Panzanella

This simple recipe transforms stale bread and a can of beans into a luxurious salad bursting with fresh summer flavors.
Servings 6
Author Turnip the Oven


For the dressing

  • 1/2 cup inexpensive red wine vinegar
  • 2 tablespoons peach jam
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper

For the salad

  • 6 cups stale 1-inch bread cubes
  • 1 can white beans 15-ounce, drained and rinsed
  • 1/2 cup thinly sliced red onion
  • 2 large or 3 small ripe peaches cut into 1-inch cubes
  • 1/4 cup fresh basil leaves cut into chiffonade


To make the dressing

  1. Pour the vinegar into a small saucepan and bring to a simmer over medium-low heat. Simmer until reduced by half, about 5 minutes. Whisk in the peach jam until smooth. Remove from the heat and whisk in the mustard and olive oil, and season with salt and pepper.

To make the salad

  1. Preheat the oven to 350ºF. Arrange the bread cubes in a single layer on a baking sheet and bake until crisp and very dry to the touch but not yet toasted, about 10 minutes. Let cool completely.
  2. In a large bowl, toss the bread cubes with the white beans, onion, and peaches. Pour the dressing over and toss to coat. Sprinkle with the basil and serve.

Recipe Notes

I used a rustic Italian loaf, but any crusty bread will work. I think whole grain would be delicious.