Description
This summer Panzanella salad is a vibrant twist on the classic Italian bread salad, featuring juicy peaches, fresh corn, roasted chickpeas, and a medley of ripe tomatoes. Tossed with a zesty lemon and garlic dressing, it celebrates the bounty of summertime produce in a refreshing, satisfying dish perfect for warm weather meals.
Ingredients
Dressing and Vegetables
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice or sherry vinegar, plus more as desired
- 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
- Sea salt and freshly ground black pepper, to taste
Salad Base and Garnish
- 4 to 5 cups cubed crusty bread
- 1 cup chopped fresh basil
- 1 cup roasted chickpeas (optional)
Instructions
- Make the Dressing: In the bottom of a large bowl, whisk together the olive oil, fresh lemon juice or sherry vinegar, minced garlic, Dijon mustard, ½ teaspoon sea salt, and freshly ground black pepper. This forms the tangy base that will infuse the salad with vibrant flavor.
- Toss Onion and Corn: Add the sliced red onion and fresh corn kernels to the bowl and toss well until everything is evenly coated. Allow this mixture to sit for 10 minutes to mellow the onion's sharpness and let the corn absorb the dressing flavors.
- Add Main Salad Ingredients: To the bowl, add the sliced wedge tomatoes, halved cherry tomatoes, sliced peaches, and cubed crusty bread along with half of the chopped fresh basil. Toss thoroughly to combine, then adjust the moisture by adding more olive oil if the bread seems too dry, and balance the acidity and seasoning by adding more lemon juice, salt, and pepper as needed.
- Let Salad Rest: Let the salad rest for about 10 minutes to allow the flavors to meld and for the bread to soak up the juices, making it more tender and flavorful.
- Finish and Serve: Give the salad a final gentle toss, then sprinkle the remaining basil over the top along with roasted chickpeas if desired for added crunch and protein. Drizzle with a little more olive oil if preferred and serve immediately while fresh and vibrant.
Notes
- Use day-old crusty bread for best texture as it will soak up the dressing without becoming too mushy.
- Roasted chickpeas add a delightful crunch and extra protein, but are optional.
- Adjust acidity and seasoning according to taste; the salad should be bright and balanced.
- This salad is best enjoyed the day it’s made to retain the bread’s texture and freshness of ingredients.
- Peaches and fresh corn are seasonal ingredients that can be substituted with similar stone fruits or vegetables if unavailable.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
