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Dinner Recipes

Herbed Panzanella Salad

Juicy peaches add just the right amount of sweetness to this garden-fresh toss studded with toasty sourdough.

Serving Size:


Active Time:

35 min.

Total Time:

35 min.


  • 1 lb. thin-sliced boneless skinless chicken breasts
  • ⅓ cup olive oil
  • 3 Tbs. red wine vinegar
  • ½ tsp. garlic powder
  • 3 lbs. tomatoes, cut into ¾” pieces
  • 2 cucumbers, cut into ½” pieces
  • 3 peaches, cut into ½” pieces
  • 1 red onion, thinly sliced
  • 6 cups cubed, day-old sourdough bread, toasted
  • ¼ cup thinly sliced fresh mint
  • ¼ cup thinly sliced fresh basil + additional leaves for garnish


  1. Toss chicken slices with ¼ tsp. salt and ⅛ tsp. pepper. Coat 12″ nonstick skillet with cooking spray; heat over medium-high heat. Add chicken smooth sides down. Cook until browned, 5 min.; flip. Cover; reduce heat to medium-low. Cook until no longer pink in centers, 10–12 min. Cool.
  2. In large bowl, whisk together oil, vinegar, garlic powder, ¼ tsp. salt and ¼ tsp. pepper.
  3. Add tomatoes, cucumbers, peaches and red onion; toss. Add bread, chicken, sliced mint and sliced basil; toss until combined. If desired, garnish with fresh basil leaves.

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