Tomato, Peach & Corn Panzanella

First, gather all of the best tomatoes, peaches, corn, and basil that you can find. This salad is flexible – if you don’t like corn, skip it. If you don’t have ripe peaches, you can skip those too and just add some extra tomatoes.

Second, find some good bread! I nabbed this round of sourdough at the Tuesday market in Lincoln Square.

Did I mention that this is a one bowl recipe? The dressing gets stirred at the bottom of a large bowl, before everything else gets added. It couldn’t be easier!

Next, add “everything summer” to the bowl. Stir to let the tomato and peach juices all mingle together.

Tomato, Peach & Corn Panzanella

Stir in some crusty day-old bread. Let it sit for a few minutes so that the bread can soak up some of the juices. Top with roasted chickpeas (optional for a little protein!) and plenty of sliced basil.

Enjoy the panzanella on its own or serve it as a side dish – pair it with some crisp white wine and savor the last bits of summer!

Tomato, Peach & Corn Panzanella

Serves: serves 4 to 6
  • 3 tablespoons extra-virgin olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice or sherry vinegar, more as desired
  • 3 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • ½ cup sliced red onion
  • Kernels from 2 ears of fresh corn
  • 10 small or 5 medium tomatoes, sliced into wedges
  • 16 cherry tomatoes, sliced in half
  • 3 peaches, pitted and sliced
  • 4 to 5 cups cubed crusty bread
  • 1 cup chopped fresh basil
  • Sea salt and freshly ground black pepper
  • 1 cup cooked chickpeas, drained and rinsed, roasted, optional* (see note)
  1. 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.
  2. 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.
*To roast the chickpeas, preheat the oven to 400°F and line a baking sheet with parchment paper. Dry the chickpeas then spread onto the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 25 minutes or until browned around the edges.

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