Description

This vibrant summer Panzanella Salad is a refreshing twist on the classic Tuscan bread salad. Featuring sweet peaches, crisp fresh corn, roasted chickpeas, and juicy tomatoes, it beautifully captures the essence of summer bounty. Tossed with a zesty lemon and garlic dressing and fragrant fresh basil, it’s a perfect light meal or side dish for warm weather dining.

Ingredients

Dressing and Vegetables

3 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice or sherry vinegar, more as desired
3 garlic cloves, minced
½ teaspoon Dijon mustard
½ teaspoon sea salt
Freshly ground black pepper, to taste
½ cup sliced red onion
Kernels from 2 ears of fresh corn
10 small or 5 medium tomatoes, sliced into wedges
16 cherry tomatoes, halved
3 peaches, pitted and sliced

Salad Base and Garnish

4 to 5 cups cubed crusty bread
1 cup chopped fresh basil, divided
1 cup roasted chickpeas (optional)

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Instructions

Prepare the dressing and vegetables: In the bottom of a large bowl, combine the olive oil, lemon juice or sherry vinegar, minced garlic, Dijon mustard, ½ teaspoon salt, and freshly ground black pepper. Whisk well to blend all the flavors together. Add the sliced red onion and fresh corn kernels into the bowl and toss them thoroughly to coat with the dressing. Let this mixture sit for 10 minutes to allow the flavors to meld and soften the onion slightly while you prepare the remaining ingredients.
Assemble the salad: To the bowl with the dressed onions and corn, add the sliced tomatoes, halved cherry tomatoes, sliced peaches, cubed crusty bread, and half of the chopped fresh basil. Toss everything gently but thoroughly, making sure the bread soaks up the delicious dressing. If the bread seems dry, drizzle a little more olive oil over the salad. Adjust seasoning by adding more lemon juice, salt, and pepper to your taste.
Rest and serve: Let the composed salad rest for about 10 minutes to allow the bread to absorb the juices fully. Give it one final gentle toss to redistribute flavors. Just before serving, sprinkle the remaining fresh basil over the top and scatter the roasted chickpeas if using for added crunch and protein. Drizzle extra olive oil if desired and serve immediately for best flavor and texture.

Notes

Use day-old or slightly stale crusty bread to better absorb the dressing without becoming too mushy.
Roasted chickpeas are optional but add great crunch and a protein boost, making the salad more filling.
Adjust acidity by adding more lemon juice or vinegar depending on your taste preference and the sweetness of peaches and tomatoes.
Allowing the salad to rest is key to letting the bread soak up all the vibrant juices and flavors thoroughly.
This salad is best served fresh but can be chilled and served the next day with slightly reduced bread to avoid sogginess.