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Summer Panzanella

  • Author: zenbelly
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings
  • Category: salad, vegetables


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
  • 34 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 
  • 810 cherry tomatoes, halved
  • handful fresh basil, chopped 
  • balsamic vinegar 
  • kosher salt 
  • black pepper


  1. In a large bowl, massage the kale with a glug of olive oil for about a minute. 
  2. 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. 
  3. 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. 
  4. 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