Go Back
–+ servings
Peach, Tomato and Corn Panzanella on white serving plate
Print Recipe
No ratings yet

Peach, Tomato and Corn Panzanella

This Peach, Tomato and Corn Panzanella is dressed in a simple vinaigrette that brings out the flavor of the fruit and vegetables.
Prep Time20 minutes
Additional Time30 minutes
Total Time50 minutes
Course: Salads
Cuisine: American
Keyword: panzanella, summer panzanella
Servings: 4 -6 servings
Author: Danae Halliday

Ingredients

Panzanella

  • 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

Champagne Vinaigrette

  • 2 tablespoons champagne vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey

Instructions

  • 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

Calories: 245kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 202mg | Fiber: 4g | Sugar: 15g