Oi Gente!!

this fruity bread salad is as bright and delicious as it is colorful!  It is a perfect little salad to have by itself or with a juicy steak (my faveeeee), and oh-so-excellent for any summer meal – brunch, lunch or dinner!

This far from traditional panzanella is so easy to make and I guarantee it can brighten up your next stay at home date, family brunch, or midweek dinner.

Maaaaake it, take a picture and share your beautiful meal and story by tagging me on IG/FB or using #cookingwithaline

Bom Apetite!!


Yields 2-4

Fruity Panzanella

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 whole peach, pitted and diced
  • 1/2 cup of blueberries, halved (whole is fine)
  • 1/2 cucumber, diced
  • 2 cups french bread or baguette, grilled or lightly toasted, then diced
  • 1/2 shallot, cut into small dice
  • 1 Tbsp of fresh lemon thyme leaves
  • 1.5 Tbsp Champagne Vinegar, more to taste
  • 4 Tbsp Olive Oil
  • Salt and Pepper to taste


  1. Add the diced peach, blueberries, cucumber, bread to a large bowl, set aside
  2. In a small to medium bowl, add the shallots, thyme, vinegar, olive oil, salt and pepper, and whisk until combined
  3. Pour the vinaigrette over the bread mixture and mix well to combine
  4. Let it sit in the refrigerator for 30 mins before serving
  5. Bom Apetite!!!

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