Peach Panzanella with Feta and Sumac Dressing

5 from 1 vote

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There is simply nothing better than this summery peach panzanella with feta and sumac dressing. A dreamy sumac balsamic-tomato dressing is tossed over summer ripe peaches and tomatoes, with cucumbers, basil and feta. This salad is just bursting with flavors (and colors!) from the sweetness of the peaches, with the tang of the tomatoes and crunch from the cucumber, this is my ultimate summer salad.

What is sumac?

Sumac is a popular middle eastern spice from the sumac berry, used in a lot of dishes. You can serve it with ground beef, in salads, over rice, and in this case, we are making a dressing to pair with a panzanella salad.

If you’re looking for more bread salads, be sure to check out our traditional Summery Tomato Panzanella Salad filled with red onions, tomatoes, and mozzarella.

Peach Panzanella with Feta and Sumac Dressing

What ingredients do you need for this peach panzanella salad?

Bread: We are using stale/day-old bread! Cubed. You can go ahead and grill the bread too, for a more char/summery flavor, too, but just roasting in the oven will work too.

For the salad: Ripe peaches, heirloom tomatoes and cucumbers are tossed with basil as well as feta cheese.

For the sumac balsamic dressing ingredients: A mix of ground sumac, balsamic vinegar, whole grain mustard, tomato water (from your salted tomatoes), olive oil and black pepper. It’s easy and SO good. A really delicious sumac vinaigrette.

Peach Panzanella with Feta and Sumac Dressing

Instructions to make this peach panzanella salad recipe

Toast or grill your bread

If grilling your bread, place whole slices on the grill, then cube after. If you are making your bread in the oven, cube into bite-sized pieces, toss with olive oil, salt and pepper. And then toast/bake in the oven or on the stovetop till toasty, set aside to cool.

Prepare your fruit and vegetables

Slice your tomatoes in wedges and add over a colander, with a medium bowl underneath. Add a pinch of salt, and let the moisture go into the bowl underneath for your tomato water, this will be the base for our vinaigrette. Set aside.

Start by slicing the peach into wedges and round out your cucumbers. Toss in a large bowl until ready to assemble. 

Make the sumc salad dressing

In the bowl with the tomato water, combine the sumac, balsamic vinegar, grainy mustard, tomato water, and slowly start streaming in your olive oil as you whisk. Whisk together until well combined and emulsified. Season with pepper according to your taste. You don’t have to include salt in here since the tomato water is salty already.

Assemble

In the large mixing bowl with the peaches and cucumber, add in your tomatoes, basil, thinly sliced feta (or crumbled) as well as your cooled cubed bread. Drizzle in your vinaigrette and gently toss to combine. 

Serve

Transfer to your preferred serving platter and finish off with a little bit more sumac, drizzle of olive oil, and fresh basil leaves.

Peach Panzanella with Feta and Sumac Dressing

Check out the below salad recipes for more inspiration!

What can you eat with panzanella salad?

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Peach Panzanella with Feta and Sumac Dressing
5 from 1 vote

Peach Panzanella with Feta and Sumac Dressing

There is simply nothing better than this summery peach panzanella with feta and sumac dressing. A dreamy sumac balsamic-tomato dressing is tossed over summer ripe peaches and tomatoes, with cucumbers, basil and feta.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4

Ingredients 

  • 4 slices stale/day-old bread of choice, cubed (optional to grill your bread, more below)
  • 2 yellow peaches, cut in wedges
  • 4 red heirloom tomatoes, cut in wedges
  • 2 Persian cucumbers, cube in rough rounds
  • 8 ounce block feta cheese, shaved or sliced, crumbled works too
  • Bundle of basil, stemmed and torn
  • Salt and pepper, to taste
  • Sumac and extra-virgin olive oil, for garnish

For the Sumac Balsamic Dressing

  • 1 teaspoon sumac
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon whole grain mustard
  • 1 tablespoon tomato water from the salted heirloom tomatoes
  • ¼ cup extra-virgin olive oil
  • Black pepper to taste, no salt, as the tomato water is already quite salted

Instructions 

  • Toast or grill your bread. If grilling your bread, place whole slices on the grill, then cube after. If you are making your bread in the oven, cube into bite-sized pieces, toss with olive oil, salt and pepper. And then toast/bake in the oven or on the stovetop till toasty, set aside to cool.
  • Prepare your fruit and vegetables. Slice your tomatoes in wedges and add over a colander, with a medium bowl underneath. Add a pinch of salt, and let the moisture go into the bowl underneath for your tomato water, this will be the base for our vinaigrette. Set aside.
  • Start by slicing the peach into wedges and round out your cucumbers. Toss in a large bowl until ready to assemble.
  • Make the dressing. In the bowl with the tomato water, combine the sumac, balsamic vinegar, grainy mustard, tomato water, and slowly start streaming in your olive oil as you whisk. Whisk together until well combined and emulsified. Season with pepper according to your taste. You don’t have to include salt in here since the tomato water is salty already.
  • Assemble. In the large mixing bowl with the peaches and cucumber, add in your tomatoes, basil, thinly sliced feta (or crumbled) as well as your cooled cubed bread. Drizzle in your vinaigrette and gently toss to combine.
  • Serve. Transfer to your preferred serving platter and finish off with a little bit more sumac, drizzle of olive oil, and fresh basil leaves.

Nutrition

Calories: 131kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 16mg, Potassium: 52mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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