This Peach, Tomato and Corn Panzanella is the best way to showcase summer produce! Dressed in a simple vinaigrette that brings out the flavor of the fruit and vegetables. It’s a fresh and flavorful salad that’s perfect to serve this summer!
My tomato plants are getting close to starting to produce and I couldn’t be more excited! Nothing compares to a fresh garden tomato. They’re so sweet and nothing like the ones in the store. The same can be said about local Colorado peaches. They’re not available yet, but hopefully later this month.
In preparation for the arrival of all the local Colorado produce I decided to make this Peach, Tomato and Corn Panzanella. I wasn’t able to use anything local when I made it, but that just means it will taste even better when I can.
What is Panzanella?
If you’ve never heard of panzanella, here’s the scoop. Panzanella is a salad that originated in Tuscany. Traditionally it consists of stale bread, tomatoes, onions and sometimes cucumbers and basil. The salad is dressed in olive oil and vinegar. The bread is best if it’s stale because the olive oil, vinegar and juices from the tomatoes will soak in and rehydrate it.
For this Peach, Tomato and Corn Panzanella I decided to give the “dressing” an extra boost of flavor. The salad will still be absorbing the tomato juices and olive oil, but in addition to that I also added champagne vinegar, lemon juice and honey. If you want the panzanella to be vegan substitute the honey with agave.
This salad could easily be a vegetarian main dish. It’s carbs on carbs and we all know how those fill you up. However, I like to have some kind of protein with every meal so my preference is to serve it as a side dish.
What Can I Serve with Panzanella?
There are plenty of choices when it comes to what to serve with this Peach, Tomato and Corn Panzanella. Here are a few of my favorites.
- Caprese Balsamic Grilled Chicken
- Lemon Rosemary Grilled Chicken
- Slow Cooker Barbecue Ribs
- Lemon Garlic Shrimp
- Grilled BBQ Tofu Vegetable Kabobs
- Chipotle Maple Grilled Salmon
If there’s an ingredient in this Peach, Tomato and Corn Panzanella that you don’t like it can easily be substituted. If you don’t like corn, substitute with crunch Persian or English cucumber slices. Don’t like peaches? Try nectarines or any other stone fruit you like. I haven’t made this with gluten-free bread yet, but I assume it will work. Just make sure it’s stale so it doesn’t turn to mush in the salad.
More Panzanella Recipes
- 5 cups cubed bread
- 1 1/2 cups halved cherry tomatoes
- 2 ears of corn
- 2 peaches
- 1/2 cup diced onion
- 1 tablespoon chopped fresh basil
- 2 tablespoons vinegar
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- In a large serving bowl combine all of the ingredients for the panzanella.
- In a measuring glass or jar add all of the ingredients for the vinaigrette. Whisk or shake until well combined.
- Pour the vinaigrette over the panzanella and stir everything together until it's coated in the vinaigrette. Wait 30 minutes before serving so the bread has time to absorb the vinaigrette. Stir and taste for seasoning before serving. Serve cold or at room temperature.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 245 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 202mg Carbohydrates: 41g Fiber: 4g Sugar: 15g Protein: 6g