Panzanella Salad With Peaches And Corn Recipe

Day-old crusty bread: This is the base of the salad and soaks up the dressing and juices from the veggies and fruit.

Corn kernels: Grilled corn adds a smoky sweetness that makes the salad special.

Peaches: Fresh peaches bring juicy sweetness and a soft texture.

Cherry tomatoes: These add a burst of tangy flavor and bright color.

Cucumber: Adds a cool crunch to balance the other ingredients.

Red onion: Thin slices give a little sharpness and bite.

Basil leaves: Fresh basil adds a fragrant, herbal note.

Olive oil: Used in the dressing to bring everything together with richness.

Red wine vinegar: Adds acidity and brightness to the dressing.

Salt: Enhances all the flavors.

Black pepper: Adds a mild heat and depth.

Grilling the corn until it’s just a little charred is a simple trick that really brings out a smoky sweetness in this Panzanella salad. Here’s how you can do it step by step:

1. Preheat your grill or grill pan to medium-high heat. You want it hot enough to get those nice marks but not so hot that the corn kernels burn right away.
2. If you’re using fresh corn, you can grill it right on the cob. Turn it every couple of minutes so it chars evenly on all sides. For frozen corn kernels, spread them out on a grill-safe pan or foil and toss them around occasionally.
3. Keep an eye on the corn and pull it off when you see a few blackened spots. This usually takes about 10 minutes.
4. Let the grilled corn cool before adding it to your salad. This helps keep the other ingredients fresh and crisp.

Grilling adds a little extra flavor that makes the whole salad taste more special. The slight char gives the corn a smoky edge that pairs perfectly with the juicy peaches and fresh basil. Plus, grilling softens the kernels just enough so they’re tender but still have a bit of bite.

When I first tried grilling corn, I left it on too long and it got a bit too black and bitter. Now, I watch it closely and turn it often, which makes a big difference. Also, if you don’t have a grill, a grill pan or even a hot skillet works well for this step. It’s a quick way to add flavor without needing fancy equipment!

• 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.