Panzanella Salad
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 to 6
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Course
Salad
Panzanella Salad
Description
This Panzanella Salad recipe blends cubed crusty bread with ripe tomato wedges, halved cherry tomatoes, sliced peaches, sweet corn kernels, and red onion, all coated in a dressing of extra-virgin olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Fresh chopped basil adds herbal brightness. Once combined, the salad rests so the dressing can soak the bread, softening it while maintaining some chew.
The flavors balance acidity, sweetness from the peaches and corn, and savory notes from the garlic and onion. The texture contrasts between juicy fruit and tomato, crisp onion, and tender bread make this salad satisfying as a side or light main. The optional roasted chickpeas add a nutty crunch.
This salad is ideal for summer when fresh tomatoes and peaches are ripe. Adjusting the lemon juice and olive oil controls the dressing’s tang and moisture level to keep the bread from becoming soggy. Additional fresh basil added just before serving keeps its vibrant color and flavor.
Ingredients
- 3 tablespoons extra-virgin olive oil more for drizzling
- 3 tablespoons lemon juice more as desired, or sherry vinegar, fresh
- 3 garlic minced, cloves
- ½ teaspoon Dijon mustard
- ½ cup red onion sliced
- corn kernels from 2 ears, fresh
- 10 tomato sliced into wedges, small or 5 medium
- 16 cherry tomato sliced in half
- 3 peaches pitted and sliced
- 4 to 5 cups crusty bread cubed
- 1 cup basil chopped, fresh
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 1 cup chickpeas optional, roasted
Instructions
- In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
- To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.
User Reviews
Overall Rating
5
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