I made this Summer Panzanella for the first time a couple weeks ago, and immediately knew it would be a summer staple. It is the perfect salad to make when corn, tomatoes, and stone fruit are at their best. I am eating gluten again, so made it with my favorite local sourdough, but any bread will work here.
summer panzanella is the perfect celebration of seasonal produce.
This salad was born out of indecision. I had burrata to make my Stone Fruit & Burrata Caprese, but I also had corn, tomatoes, and some stale sourdough. Should I make the caprese AND Elote? I won’t bore you with the conversations I had with myself before landing on this panzanella.
what you’ll need* to make summer panzanella
- stale bread
- kale or arugula, or any hearty leafy green
- stone fruit, like peach, nectarine, pluot or apricot
- fresh corn
- basil or whatever herbs you have on hand
- olive oil
- balsamic vinegar
- salt + pepper
*It’s important to note that this summer panzanella is not a recipe to be strictly followed. The whole point here is to use what you’ve got! Anything that needs to be used up can go in the bowl, including roasted or grilled veggies.
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Summer Panzanella
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2-4 servings
- Category: salad, vegetables
Description
This salad is like summer in a bowl. The measurements listed will yield 2 generous servings or 4 small ones. If it’s the lone side dish at your table, double it if serving 4.
Ingredients
- extra virgin olive oil
- 3–4 leaves lacinato kale, stemmed and torn into smaller pieces
- 2 thick slices stale bread, torn into bite-sized pieces
- kernels from 1 ear of corn
- 1 large peach or nectarine
- 8–10 cherry tomatoes, halved
- handful fresh basil, chopped
- balsamic vinegar
- kosher salt
- black pepper
Instructions
- In a large bowl, massage the kale with a glug of olive oil for about a minute.
- In a large skillet, heat about a tablespoon of olive oil over medium heat. Add the bread and a pinch of salt. Toss the bread in the skillet for a couple minutes, until it’s browned and toasty. Add it to the bowl with the kale.
- Turn the heat under the skillet to high and add the corn. Cook undisturbed for a minute or two, until the corn has a little char on it. Give it a quick toss and cook for another minute. Add to the bowl with the kale and bread.
- Into the bowl, add the diced peach, cherry tomatoes, basil, and a good glug of each balsamic vinegar and olive oil. Season to taste with salt and pepper.
Keywords: summer panzanella
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