Panzanella Salad With Peaches And Corn Recipe

Bread: Day-old crusty bread is best for this salad as it absorbs the dressing well without becoming too soggy.

Corn: Fresh or frozen corn kernels add a sweet crunch to the salad. Grilling them enhances their flavor.

Peaches: Sliced peaches bring a juicy sweetness that complements the other ingredients.

Cherry tomatoes: Halved cherry tomatoes add a burst of color and a tangy flavor.

Cucumber: Diced cucumber provides a refreshing crunch.

Red onion: Thinly sliced red onion adds a sharp, pungent flavor.

Basil leaves: Torn basil leaves contribute a fragrant, herbal note.

Olive oil: Used in the dressing to add richness and help meld the flavors together.

Red wine vinegar: Provides acidity to balance the sweetness of the peaches and corn.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a touch of heat and depth to the dressing.

To enhance the flavor of the bread in your Panzanella salad, try toasting the cubed bread in a preheated oven at 375°F for about 10 minutes until it's golden brown and crispy. This will add a delightful crunch and prevent the bread from becoming too soggy when mixed with the other ingredients.

• day-old cubed crusty bread - Substitute with toasted baguette slices: Toasted baguette slices provide a similar texture and absorb the dressing well.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn is a convenient alternative and has a similar sweetness and texture.

• sliced peaches - Substitute with nectarines: Nectarines have a similar sweetness and texture, making them a great alternative.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap.

• diced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative.

• thinly sliced red onion - Substitute with shallots: Shallots have a milder flavor and similar texture, making them a suitable replacement.

• torn basil leaves - Substitute with fresh mint leaves: Fresh mint leaves add a refreshing flavor and can be used similarly to basil.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and health benefits, making it a good alternative.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same way.

• salt - Substitute with sea salt: Sea salt has a similar flavor and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct replacement.

• For short-term storage, place the panzanella salad in an airtight container and refrigerate. It will stay fresh for up to 2 days. The bread will continue to absorb the dressing, making it even more flavorful.
• If you plan to store the salad for longer, consider keeping the bread cubes separate from the rest of the ingredients. Mix them together just before serving to maintain the bread's texture.
• To freeze the grilled corn, spread the kernels in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. This method prevents the corn from clumping together.
• Peaches can be frozen by slicing and laying them on a parchment-lined baking sheet. Once frozen, transfer to a freezer-safe bag. This keeps them from sticking together and makes it easy to grab just what you need.
• Cherry tomatoes and cucumbers do not freeze well due to their high water content. It's best to use fresh when making the salad.
• If you have leftover dressing, store it in a small jar or container in the refrigerator. It will keep for up to a week and can be used on other salads or as a marinade.
• When ready to serve the frozen components, thaw the corn and peaches in the refrigerator overnight. Combine with fresh ingredients and the dressing for a quick and delicious panzanella salad.
• Avoid freezing the entire salad as the texture of the bread and vegetables will be compromised. Instead, freeze individual components as needed and assemble fresh when ready to enjoy.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the Panzanella Salad on a baking sheet in a single layer. Bake for about 10 minutes, or until the bread cubes are crispy and the corn and peaches are warmed through. This method helps retain the salad's texture.

• Stovetop Method: Heat a large skillet over medium heat. Add a drizzle of olive oil to the pan. Add the Panzanella Salad and sauté for about 5-7 minutes, stirring occasionally, until the bread cubes are crispy and the vegetables are heated through. This method gives a nice, even heat and a bit of extra crispiness.

• Microwave Method: Place the Panzanella Salad in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, stirring halfway through. This method is quick but may make the bread cubes a bit soggy.

• Room Temperature Method: If you prefer not to heat the salad, let it sit at room temperature for about 30 minutes before serving. This allows the flavors to meld and the bread cubes to soften slightly without becoming too soggy.

• Grill: Used to char the corn, giving it a smoky flavor and slight crispness.

• Mixing bowl: A large bowl to combine the bread, grilled corn, peaches, tomatoes, cucumber, red onion, and basil.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, salt, and black pepper for the dressing.

• Whisk: Essential for mixing the dressing ingredients thoroughly.

• Knife: For slicing peaches, halving cherry tomatoes, dicing cucumber, and thinly slicing red onion.

• Cutting board: Provides a stable surface for cutting and preparing the ingredients.

• Measuring cups: To measure out the bread, corn, tomatoes, cucumber, and basil accurately.

• Measuring spoons: For precise measurement of olive oil, red wine vinegar, salt, and black pepper.

• Tongs: Useful for turning the corn on the grill to ensure even charring.

• Salad tongs: For tossing the salad ingredients together with the dressing.

• Serving bowl: A large, attractive bowl to present the finished salad.

Use pre-cooked corn: Save time by using frozen corn kernels that are already cooked. Simply thaw and grill for a few minutes to get that charred flavor.

Prep ingredients in advance: Dice the cucumber, slice the peaches, and halve the cherry tomatoes the night before to streamline assembly.

Day-old bread shortcut: If you don't have day-old bread, quickly dry out fresh bread cubes in a low oven for 10 minutes.

Make the dressing ahead: Whisk together the olive oil, red wine vinegar, salt, and black pepper in advance and store in the fridge.