This Panzanella Salad with Peaches and Corn is a vibrant celebration of summer’s best flavors, ready in just 30 minutes. Juicy peaches, sweet corn, and crusty bread come together in a medley of textures—crisp, tender, and delightfully chewy.
Tossed with a zesty vinaigrette, every bite is a burst of freshness that’s as satisfying as it is simple to make.
Perfect for a quick lunch or a standout side, this salad balances sweet and savory with a hint of tanginess. The combination of ripe peaches and charred corn creates a harmony that’s both comforting and exciting.
It’s a dish that feels indulgent yet light, making it an ideal choice for warm days or impromptu gatherings.
Fresh & Flavorful Ingredients
- 3 tablespoons extra-virgin olive oil (plus extra for drizzling)
- 3 tablespoons fresh lemon juice or sherry vinegar (plus extra to taste)
- 3 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ½ cup sliced red onion
- Kernels from 2 ears of fresh corn
- 10 small or 5 medium tomatoes, sliced into wedges
- 16 cherry tomatoes, sliced in half
- 3 peaches, pitted and sliced
- 4 to 5 cups cubed crusty bread (stale bread works best)
- 1 cup chopped fresh basil
- Sea salt and freshly ground black pepper, to taste
- 1 cup roasted chickpeas (optional, for added crunch)
Simple Step-by-Step Instructions
- In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Whisk until well blended.
- Add the sliced red onion and corn kernels to the bowl. Toss until evenly coated. Let sit for 10 minutes to marinate while you prep the remaining ingredients.
- To the bowl, add the tomato wedges, cherry tomatoes, peaches, cubed bread, and half the basil. Toss gently to combine. If the bread seems too dry, drizzle with a little more olive oil.
- Taste and adjust seasoning, adding more lemon juice, salt, or pepper as needed. Let the salad sit for 10 minutes to allow the juices to soak into the bread.
- Give the salad one final toss. Top with the remaining basil and roasted chickpeas (if using). Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Panzanella Salad with Peaches and Corn is a star on its own, but it pairs beautifully with grilled chicken, shrimp, or even a simple piece of seared fish for a heartier meal. For a vegetarian option, serve it alongside a creamy soup or a platter of roasted vegetables. Pro tip: Add a glass of crisp white wine or a sparkling rosé to elevate your dining experience!
Make It Your Own: Recipe Variations
Feel free to get creative with this versatile salad! Swap peaches for nectarines or mangoes, or use zucchini or cucumber instead of corn for a different twist. If you’re not a fan of chickpeas, try adding feta cheese or avocado for extra creaminess. Gluten-free? Use your favorite gluten-free bread or even roasted sweet potato cubes as a substitute.
Quick Tips for Time-Saving Success
To save time, prep your ingredients ahead of time! Slice the peaches, tomatoes, and bread the night before and store them in separate containers. You can also roast the chickpeas in advance for added convenience. Bonus tip: Use pre-sliced red onion or a jar of minced garlic to cut down on prep time even further.
Keep It Fresh: Storage and Reheating
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the bread separate if possible to prevent it from becoming too soggy. Note: The peaches may soften slightly, so give the salad a quick toss before serving again.
Panzanella Salad with Peaches and Corn
Ingredients
Dressing
- 3 tablespoons extra-virgin olive oil more for drizzling
- 3 tablespoons fresh lemon juice or sherry vinegar more as desired
- 3 cloves garlic minced
- ½ teaspoon Dijon mustard
Salad
- ½ cup sliced red onion
- Kernels from 2 ears of fresh corn
- 10 small or 5 medium tomatoes sliced into wedges
- 16 cherry tomatoes sliced in half
- 3 peaches pitted and sliced
- 4 to 5 cups cubed crusty bread
- 1 cup chopped fresh basil
- Sea salt and freshly ground black pepper
- 1 cup roasted chickpeas optional
Instructions
- In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
- To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.