Peach and Corn Panzella Recipe

Side angle of peach and corn panzella salad showing roasted corn, tomatoes, peaches, and croutons.

Peach and Corn Panzella Recipe

Fresh peach and corn panzanella with crispy croutons and a tangy dressing - easy, seasonal, and perfect for warm nights or sharing with friends at dinner.

Course Appetizer, Main Course, Salad

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings serves

Calories 519kcal

Ingredients

Salad

2 cups kernels (≈300 g)
2–3 medium peaches sliced; approx. 450 g total
4–5 small tomatoes chopped; approx. 350 g
½ cup fresh basil leaves thinly sliced; approx. 10 g

Dressing

2 medium shallots thinly sliced; approx. 80 g
½ cup olive oil plus extra for brushing corn; approx. 120 ml
1 tsp dried oregano approx. 1 g
¼ cup red wine vinegar approx. 60 ml
2 tsp maple syrup approx. 10 ml
1 tsp fine sea salt approx. 6 g
½ tsp ground black pepper approx. 1 g

Croutons

3 cups bread cubes approx. 150 g
1 tbsp olive oil approx. 15 ml
1 tbsp nutritional yeast approx. 5 g
½ tsp smoked paprika approx. 1 g
¼ tsp fine sea salt approx. 2 g

Instructions

Preheat the oven to 400°F/200 C. Line a pan with aluminum foil.
Clean corn and brush with oil then place in pan. Roast for 20 minutes. If more char flavour is desired, turn the oven to broil for the last 5 minutes.
Allow to cool enough to handle and slice off the cob.

Make the croutons:

Line a baking sheet with parchment or foil.
In a bowl, toss the bread cubes with 1 tbsp/15ml olive oil, nutritional yeast, smoked paprika, and 1/4 tsp/2g salt.
Spread out on baking sheet. Bake for 7-10 minutes (in the same 400°F/200 C oven as the corn) until just crispy on the sides and golden.

Prep the dressing:

Slice the shallot as thinly as possible.
Combine all dressing ingredients in a large bowl. Whisk until blended.
Taste and adjust salt as desired (make it a little saltier than you think as it will cover a large amount of vegetables).

Assemble the salad:

Slice the tomatoes into 6 or 8 pieces depending on size. Slice peaches into 12 to 16 segments.
Wash, dry, and slice the basil finely. This is easiest if you create a stack of basil leaves before cutting.
Add the tomatoes and peaches to the dressing bowl and toss.
Assemble directly before eating to prevent the croutons from going soggy.
Layer on plates or in a large serving bowl with croutons, corn, and basil. Drizzle dressing from the bottom of the bowl on top.
Dressing can be prepared up to 1 day in advance. Peaches and tomatoes can be sliced in advance but peaches may brown. Croutons can be made up to 5 days in advance. Store in an air tight container at room temperature.

Nutrition