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+ servings

Peach Panzanella Salad with Berries and Cucumbers

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Servings 4
The perfect anytime salad, Peach Panzanella Salad with Berries and Cucumbers is a refreshing meal that’s a fun twist on the classic summer favorite. Created by Kellie from The Suburban Soapbox and made with Harry & David Oregold Peaches, this simple recipe is a fantastic summer meal!


  • 1 lb day old bread (cut into bite sized cubes)
  • ¼ cup honey
  • ½ cup olive oil
  • ½ tsp kosher salt
  • ½ tsp fresh ground pepper
  • 3 peaches (pitted and sliced)
  • 1 English cucumber (sliced)
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • ½ cup thinly sliced basil


  • Preheat oven to 425 degrees
  • Place bread in a large mixing bowl and set aside
  • In a small bowl, whisk together the honey and olive oil
  • Pour 1/2 of the olive oil mixture over the bread and toss to coat
  • Spread the bread in an even layer on a baking sheet and bake for 6-7 minutes
  • Stir bread cubes and cook for an additional 7-8 minutes or until golden brown and crispy
  • Cool to room temperature
  • Place croutons in a large mixing bowl, then add peaches, cucumber, raspberries, blackberries, blueberries and basil
  • Pour remaining olive oil mixture and toss to coat
  • Serve immediately