Panzanella Salad with Peaches and Corn
Ingredients
-
3
tablespoons
extra-virgin olive oil
-
3
tablespoons
fresh lemon juice or sherry vinegar
-
3
cloves
garlic, minced
-
½
teaspoon
Dijon mustard
-
½
cup
sliced red onion
-
2
ears
fresh corn, kernels
-
10
small or 5 medium
tomatoes, sliced into wedges
-
16
cherry
tomatoes, sliced in half
-
3
pieces
peaches, pitted and sliced
-
4 to 5
cups
cubed crusty bread
-
1
cup
chopped fresh basil
-
to taste
sea salt and freshly ground black pepper
-
1
cup
roasted chickpeas (optional)
Instructions
- Combine olive oil, lemon juice or vinegar, garlic, mustard, salt, and pepper in a large bowl.
- Add onion and corn, and toss to coat. Let sit for 10 minutes.
- Add tomatoes, peaches, bread, and half of the basil to the bowl.
- Toss to combine, adding more olive oil and seasoning to taste.
- Let the salad sit for about 10 minutes to allow the juices to soak into the bread.
- Toss again, then top with remaining basil and chickpeas if using.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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