Peach and Corn Panzanella Salad

This recipe for Peach and Corn Panzanella Salad is everything summer recipes should be— fresh, colorful, juicy, and bursting with seasonal flavor.

Made with sweet peaches, ripe tomatoes, and charred corn that are tossed in a tangy vinaigrette dressing, this is really the ultimate fresh summer into fall salad.

Why this recipe works.

This simple salad has the perfect balance of sweet, savory, and crunchy, making it an easy yet impressive salad for warm-weather dinners, BBQs, picnics, or meal prep.

Here is what else you will like about this recipe.

• It is the fresh summer flavors - the juicy peaches, sweet corn, and ripe tomatoes, that create the ultimate seasonal combination.
• This recipe is made with simple ingredients and minimal prep.
• While this salad is perfect as a light summer lunch or side, it is also perfect as a crowd-pleasing salad for cookouts, potlucks, and gatherings.
• This vegan, nut free, and soy free salad is bursting with delicious flavors, colors, and textures thanks to the healthy ingredients that are used to make it with.

Have you tried my recipe for Grilled Peach Salad in Balsamic Vinaigrette?

Made with arugula and radishes, that salad is a fresh and flavorful salad thanks to the ingredients that are used to make it with. Both this Peach and Corn Panzanella Salad and that Grilled Peach Salad are great tasting salads made with healthy ingredients including peaches.

Nutritional yeast is used to make the homemade croutons that give this salad a flavorful crunch. You can find nutritional yeast here.

Ingredients Needed.

Dressing

• Shallots. Sliced very thin. Sweet or Green Onions can be used instead.
• Olive Oil I like a good-quality extra virgin olive oil for this dressing.
• Oregano. Dried oregano.
• Red Wine Vinegar Adds brightness and acidity to the dressing, which helps balance the sweetness of the peaches, corn, and maple syrup.
• Maple Syrup Gives a sweet balance to the dressing along with adding to the texture.
• Salt and Pepper To help bring out the flavors.

Croutons

• Bread Cubes You can used store-bought cubes or cubed stale bread that you may have on hand.
• Olive Oil Needed to help the cubes get crisp when toasted.
• Nutritional Yeast Adds a cheesy-buttery flavor to the croutons.
• Smoked Paprika For a smoky flavor to the croutons.
• Salt. this is optional but, for taste.

Salad.

• Corn. On the cob or kernels can be used. Corn on the cob should have the husks removed and kernels cleaned. If you are using canned corn, make sure that it is well drained.
• Peaches Pits removed and the sliced into thin wedges (about 12-16 per peach).
• Tomatoes You can use bite-sized tomatoes (cherry, grape etc) or larger tomatoes that have been sliced into bite-sized pieces.
• Basil. Fresh leaves. If the leaves are large you can slice them into bite-sized pieces. My basil was sliced into thin strips.

How to make easy panzanella salad.

• Prep Time 10 minutes .
• Bake Time 20 minutes .
• Servings 4 .
• How to serve : Serve as a lunch entree or as a side or appetizer before a meal.
• Notes: You will need rimmed baking sheets, a small bowl, whisk, and a large serving bowl.

1. Dressing. In a small bowl, use a whisk to combine together the sliced shallots, olive oil, oregano, red wine vinegar, maple syrup, salt, and pepper. Taste the mixture and make adjustments as needed. Set the dressing aside as you continue.
2. Croutons. Preheat your oven to 400°F and prep a rimmed baking sheet for nonstick. Foil or parchment works well here. Place the bread cubes into a large bowl. Sprinkle a half tablespoon of olive oil, half tablespoon of the nutritional yeast, the paprika, and salt over the bread cubes and toss. Then add the remaining olive oil and nutritional yeast and toss until each of the cubes are covered. Evenly spread the bread cubes on the baking sheet and bake for seven to 10 minutes, stopping to flip the cubes after five minutes. The cubes are done baking when they are crisp and golden in color.
3. Corn. To roast the corn, first use a pastry brush or similar item to brush olive oil over the kernels (cobs). Roast the corn for 20 minutes, stopping to rotate after about 10 minutes. Kernels without the cob can be tossed in a bit of oil and roasted for 10-15 minutes until roasted.
4. Assemble. To assemble the salad, arrange the basil on the bottom of a large serving bowl and then add the tomatoes, corn, and peaches. Sprinkle about half of the dressing on top and toss the ingredients. Add the remaining dressing as needed and toss again.
5. Serve Top the tossed salad with your homemade croutons and serve.

Tips for Making the Best Peach and Corn Panzanella Salad

Bite-sized tomatoes (such as cherry or grape) make this recipe even easier as you do not need to slice them first. Heirloom and Roma tomatoes that are firm enough to hold up when sliced and tossed are also good choices. I also like using colorful bite-sized tomatoes that are popular now too.

More helpful tips for you.

1. For the optimal flavor, I like to use a good-quality extra virgin olive oil for the dressing. Since the vinaigrette is simple and uncooked, the olive oil flavor really shines through with a fruity and smooth flavor that works well with the other ingredients.
2. Corn on the cob is preferred in this recipe as it can be charred for a nice flavor. While you can use canned kernels, they may not get as crisp and will need to be well-drained first.
3. Note that the corn and croutons can be baked in the oven at the same time. You will need to place them on separate baking sheets however.
4. The dressing is made first so that the flavors have time to meld together while you prepare the other ingredients. If you allow the salad to sit for 10-15 minutes after being assembled, your bread cubes will absorb the dressing for a nice touch.

FAQ

• Do I have to char the corn?
  No. Grilling (this step can also be done on a grill) or charring (baking) the corn adds an extra smoky flavor and depth to the corn. You can skip this step if desired or for more of a char flavor, you can turn the oven to broil for the last 5 minutes of baking.
• What bread works best for panzanella?
  While you could use about any kind of bread, crusty bread like sourdough, ciabatta, or a rustic artisan loaf works best because they can hold up well after soaking in the dressing.
• Can I use frozen corn?
  Fresh corn gives the best flavor and texture to this salad, but frozen corn can work in a pinch. If you are using frozen corn, I suggest that you thaw and sauté it on the stove for extra flavor.
• What can I substitute for peaches?
  Nectarines, plums, or even strawberries make great substitutes while keeping the salad fresh and summery.
• Can I make this salad ahead of time?
  Yes, but for the best texture, I would keep the croutons separate until just before serving. You can prep the vegetables and dressing a few hours ahead and assemble everything when ready to eat.

Variations.

• For a vegetarian twist, top your salad with some crumbly cheese such as blue cheese or feta.
• Make this salad into a meal by adding grilled chicken or salmon.
• Topping the salad with sliced pecans, almonds, or walnuts will add some flavor and a crunchy element.

How to store summer panzanella salad.

This salad is stored best when the ingredients are stored alone and the salad is assembled just before serving. When properly stored and refrigerated, the ingredients should keep for about a day.

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• 10 Minute Smashed Cucumber Salad
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• Potato Salad in Tahini Dressing (vegan MedDiet)
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