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Panzanella Salad with Peaches and Corn

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A bright and refreshing summer panzanella salad made with toasted crusty bread, juicy peaches, charred corn, fresh vegetables, and a tangy vinaigrette.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Toasting
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 4 cups crusty bread, cubed
  • 2 peaches, sliced
  • 2 ears corn, kernels removed
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Spread the bread cubes on a baking sheet and drizzle with olive oil.
  3. Toast the bread for about 10 minutes until crisp and golden.
  4. Cook the corn in a skillet or on a grill until lightly charred.
  5. In a large bowl, combine the toasted bread, peaches, corn, cherry tomatoes, cucumber, and red onion.
  6. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and black pepper.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Add fresh basil and feta cheese just before serving.
  9. Let the salad rest for a few minutes so the bread absorbs some dressing while remaining slightly crisp.

Notes

  • Use sourdough, ciabatta, or rustic country bread for best texture.
  • Char canned or frozen corn for extra smoky flavor if fresh corn is unavailable.
  • Fresh mozzarella or burrata adds a creamier texture.
  • Add grilled chicken, salmon, or shrimp for extra protein.
  • Arugula or avocado can add additional freshness and flavor.
  • Store leftovers in the refrigerator for up to 1 day, though the bread will soften over time.

Nutrition

Find it online: https://juliameals.com/panzanella-salad-with-peaches-and-corn/