Overhead of Peach Blueberry Panzanella in a white bowl with avocado and fresh basil

Peach Blueberry Panzanella Salad

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 6 1x
  • Category: Salad


We love this twist on a panzanella salad using our favorite summer produce and gluten free toasted bread!



  • 8 slices Canyon Gluten Free Heritage Style Whole Grain Bread
  • 1 tbsp olive oil
  • 2 ripe peaches
  • ½ cup roma tomatoes, diced
  • ½ cup cucumber, diced
  • 1/2 ripe avocado
  • ½ cup blueberries
  • 1 cup arugula

White Wine Vinaigrette:

  • ½ cup olive oil
  • 3 tbsp white wine vinegar
  • 1 ½ tsp minced shallots
  • 1 ½ tsp honey or agave
  • ½ tsp salt
  • ¼ tsp freshly cracked black pepper


  1. Preheat oven to 350 F.
  2. Slice bread into quarters. Toss with 1 tbsp of olive oil + a bit of salt and pepper. Bake for 15 minutes, then flip slices and return to oven for 10 minutes, or until golden and crispy. Remove from oven and let cool.
  3. Meanwhile, slice peaches, tomatoes, cucumber and avocado. Add to a bowl with blueberries, arugula and toasted bread.
  4. Whisk all vinaigrette ingredients until well incorporated.
  5. Toss salad with a few tbsps of the vinaigrette (you can always add more if desired). Garnish with fresh basil. Enjoy!


Feel free to substitute peaches for nectarines or apricots!