Name: Peach, Tomato and Corn Panzanella
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 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 champagne vinegar; 3 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon honey

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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!

Peach, Tomato and Corn Panzanella on a white serving plate with spoons on the side of the plate.

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.

Peach, Tomato and Corn Panzanella closeup photo

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.

Peach, Tomato and Corn Panzanella with basil leaves on top

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.

Peach, Tomato and Corn Panzanella on white serving plate

Ingredient Substitutions

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.