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Peach and Corn Panzanella Salad with Tomato
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Peach and Corn Panzanella Salad

Sweet peaches, fresh corn, juicy tomatoes, basil, and crispy homemade croutons come together in this vibrant Peach and Corn Panzanella Salad! Tossed with a flavorful shallot vinaigrette, this easy summer salad is perfect for BBQs, potlucks, lunch, or a light dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers and Sides, Lunch, Meal, Side Dish
Cuisine: Mediterranean Diet, Vegan, vegetarian
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Servings: 4

Equipment

Ingredients

Dressing

  • 2 Shallots. -Sliced very thin. Sweet or Green Onions can be used instead.
  • ½ cup Olive Oil -Like a good-quality extra virgin olive oil
  • tsp Dried Oregano.
  • ¼ cup Red Wine Vinegar
  • 2 tsp Maple Syrup
  • 1 tsp Salt
  • ½ tsp Pepper

Croutons

Salad.

  • 2 ears Corn. -- Corn on the cob should have the husks removed and kernels cleaned. 2 cups kernels.
  • 3 Peaches --Pits removed and then sliced into thin wedges about 12-16 per peach.
  • ¼ cup Tomatoes -Bite-sized tomatoes cherry, grape etc or larger tomatoes that have been sliced into bite-sized pieces.
  • ½ cup Basil. - Sliced

Instructions

  • 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.
  • 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.
  • Corn. To roast the corn, first use a pastry brush or similar item to brush olive oil over the kernel (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.
  • 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.
  • Serve Top the tossed salad with your homemade croutons and serve.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

September 21, 2026
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Nutrition

Calories: 502kcal | Carbohydrates: 46g | Protein: 8g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.02g | Sodium: 1242mg | Potassium: 448mg | Fiber: 5g | Sugar: 18g | Vitamin A: 811IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 3mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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