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–+ servings
Panzanella Salad with Peaches and Corn

Delicious Panzanella Salad with Peaches and Corn Magic

Enjoy a vibrant Panzanella Salad with Peaches and Corn for a refreshing summer dish, bursting with flavor.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup extra-virgin olive oil Substitute with avocado oil for a neutral flavor
  • 3 tablespoons fresh lemon juice or sherry vinegar Apple cider vinegar can be used as an alternative
  • 2 cloves garlic (minced) Garlic powder can be used for a milder taste
  • 1 tablespoon Dijon mustard Yellow mustard is an option if needed
Salad
  • 1 sliced red onion Can be omitted or substitute with shallots
  • 2 ears fresh corn (kernels) Canned corn works well in off-seasons
  • 10 tomatoes (small or medium, sliced) Mixing heirloom varieties boosts color
  • 16 cherry tomatoes (halved) Grape tomatoes can be swapped in
  • 3 peaches (pitted and sliced) Nectarines work as a great replacement
  • 4 to 5 cups crusty bread (cubed) Stale sourdough is perfect
  • 1 cup chopped fresh basil Italian parsley can be a lovely alternative
  • sea salt and freshly ground black pepper Adjust according to taste
  • 1 cup roasted chickpeas (optional) Swap with white beans for a different texture

Equipment

  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together 1/4 cup of extra-virgin olive oil, 3 tablespoons of fresh lemon juice or sherry vinegar, 2 minced garlic cloves, and 1 tablespoon of Dijon mustard. Season generously with sea salt and freshly ground black pepper. Next, add 1 sliced red onion and the kernels from 2 ears of fresh corn. Let this mixture sit for about 10 minutes to meld flavors.
  2. Carefully fold in 10 sliced tomatoes, 16 halved cherry tomatoes, and 3 sliced peaches. Add 4 to 5 cups of cubed crusty bread, and gently toss to combine.
  3. Let the Panzanella salad sit for an additional 10 minutes at room temperature.
  4. Just before serving, toss gently, sprinkle 1 cup of chopped fresh basil, and add 1 cup of optional roasted chickpeas.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

Use the freshest tomatoes and peaches for the best flavor; let the salad rest for about 10 minutes before serving but avoid soggy bread.

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