Panzanella Salad with Peaches and Corn
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.
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.
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