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Summer Panzanella Recipe

Excerpted from ‘A Dish for All Seasons: 125+ Recipe Variations for Delicious Meals All Year Round’ by Kathryn Pauline


spinner image salad with tomatoes, herbs, nectarines and corn in a bowl
Kathryn Pauline

Serves 6 as a side dish 

If you’re just learning how to combine sweet and savory produce, this is a great place to start. Switch out the nectarines for another stone fruit (e.g., apricots or peaches), and trade the cilantro and basil for any combination of chives, parsley, and fresh mint (if you’re using mint, try combining it with parsley if you don’t want it to become overpowering). Tomato and corn are simultaneously sweet and savory, so they make a nice bridge for other flavors.

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Ingredients

  • 8 ounce crusty baguette
  • Cooking spray or olive oil
  • 2 ears corn
  • 1 pint cherry tomatoes, halved
  • 3 nectarines, cut into ½ inch slices
  • 1 seeded, ribbed, and minced jalapeño
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh basil
  • ⅓ cup extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 garlic clove, crushed through a press
  • 1 tsp mustard
  • ¼ tsp freshly ground black pepper
  • ¼ to ½ tsp salt

 

Directions

spinner image cookbook that says a dish for all seasons with bowl showing a different salad in each quadrant for summer, fall, winter and spring; on wooden table with vegetables and plants behind it
Photo Collage: MOA Staff; (Source: Chronicle Books, Getty Images (2))

Preheat the oven to 325°F. Cut the bread into ¾ inch cubes and spread out on a baking sheet. Spray lightly with cooking spray or drizzle with a little olive oil and bake for about 15 minutes, just until dried out and lightly browned. Transfer to a large mixing bowl.

Heat your grill to high. Place the corn cobs directly on the grates and let cook for 1 to 2 minutes per side, just until their surface is about 50 percent charred. Once they are cool enough to handle, slice the corn off the cobs. (Alternatively, blanch them for 1 minute in boiling water, or simply rinse the cobs well and use the kernels raw if they’re super fresh.) You’ll end up with about 1½ cups.

Place the corn, tomatoes, nectarines, and jalapeño in the bowl with the bread and top with the cilantro and basil, reserving some produce and herbs for garnish. Set aside.

Combine the olive oil, red wine vinegar, garlic, mustard, black pepper, and salt in a small mixing bowl. Whisk together until completely combined.

Pour the dressing over the salad and toss everything together until evenly coated. Garnish with any reserved herbs and veggies, let it sit for about 5 minutes, and then serve.

 

Try More Salad Recipes

Salmon BLT Salad With Spicy Tomatillo Ranch Dressing from Truly Simple: 140 Healthy Recipes for Weekday Cooking by Kristin Cavallari

Arugula Salad With Whole-Lemon Vinaigrette from Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash

Miso-Maple Sugar Snap Pea, Turnip and Strawberry Salad from Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon

Baby Kale and Strawberry Salad from Vegetable Revelations: Inspiration for Produce-Forward Cooking by Steven Satterfield

Main Salad Article

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