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.
- 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
- 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