Peaches, corn, tomatoes, and basil come together with croutons and tangy dressing in this refreshing peach and corn panzanella salad. Made with homemade croutons flavored with cheesy nutritional yeast, it is a filling salad that can be a main dish or an appetizer.
And, if you’re looking for more refreshing recipes, try this healthy spring salad with a homemade strawberry vinaigrette.
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What You’ll Need For This Peach and Corn Panzanella
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How To Make This Peach and Corn Panzanella
Preheat the oven to 400°F/200 C. Line a baking pan with aluminum foil.
Clean the corn and brush it with oil, then place in pan. Roast it for 20 minutes. If more char flavor is desired, turn the oven to broil for the last 5 minutes.
Allow the corn to cool enough to handle and slice off the cob.
Make the croutons:
Line another baking sheet with parchment paper or aluminum foil.
In a bowl, toss the bread cubes with 1 tbsp/15ml olive oil, nutritional yeast, smoked paprika, and 1/4 tsp/2g salt.
Spread out the cubes on baking sheet. Bake them for 7-10 minutes (in the same 400°F/200 C oven as the corn) until just crispy on the sides and golden.
Prep the dressing:
Slice the shallot as thinly as possible.
Combine all the dressing ingredients in a large bowl. Whisk until blended.
Taste and adjust salt as desired (make it a little saltier than you think as it will cover a large amount of vegetables).
Assemble the salad:
Slice the tomatoes into 6 or 8 pieces depending on size. Slice peaches into 12 to 16 segments.
Wash, dry, and slice the basil finely. This is easiest if you create a stack of basil leaves before cutting.
Add the tomatoes and peaches to the dressing bowl and toss.
Assemble the salad directly before eating to prevent the croutons from getting soggy.
Layer on plates or in a large serving bowl with croutons, corn, and basil. Drizzle dressing from the bottom of the bowl on top.
Dressing can be prepared up to 1 day in advance. Peaches and tomatoes can be sliced in advance but the peaches may brown. Croutons can be made up to 5 days in advance. Store in an air tight container at room temperature.
Important Recipe Notes
Bread: For best results use a crusty (non-sourdough) white bread or focaccia. Cubes should be about 1”/2.5cm in size. For a gluten free version, use gluten free bread.
Tomatoes: Cocktail tomatoes or heirloom tomatoes are perfect for this recipe. If unavailable, large cherry tomatoes cut in half will also work.
Corn – Raw vs Roasted: Raw corn can be used but is more difficult to digest. Roasting the corn adds more depth of flavor.
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Plantain and Black Bean Tostadas
PrintPeach and Corn Panzella {Gluten Free Option}
Make this fresh peach and corn panzanella with juicy peaches, sweet corn, and crusty bread. A refreshing salad that’s perfect for potlucks and cookouts.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Appetizer, Dinner
- Method: Roasting
- Cuisine: American
- Diet: Pescatarian, Vegan, Vegetarian
Ingredients
- 2 ears fresh corn (2 cups/300g kernels)
- 2–3 medium/450g peaches
- 4–5 small/350g tomatoes
- 1/2 cup/10g basil leaves, sliced
Dressing:
- 2 medium/80g shallots, sliced
- 1/2 cup/120ml olive oil + more to brush corn
- 1 tsp/1g dried oregano
- 1/4 cup/60ml red wine vinegar
- 2 tsp/10ml maple syrup
- 1 tsp/6g salt
- 1/2 tsp/1g ground black pepper
Croutons:
- 3 cups/150g bread cubes or gluten free bread
- 1 tbsp/15ml olive oil
- 1 tbsp/5g nutritional yeast
- 1/2 tsp/1g smoked paprika
- 1/4 tsp/2g salt
Instructions
- Preheat the oven to 400°F/200 C. Line a pan with aluminum foil.
- Clean corn and brush with oil then place in pan. Roast for 20 minutes. If more char flavour is desired, turn the oven to broil for the last 5 minutes.
- Allow to cool enough to handle and slice off the cob.
Make the croutons:
- Line a baking sheet with parchment or foil.
- In a bowl, toss the bread cubes with 1 tbsp/15ml olive oil, nutritional yeast, smoked paprika, and 1/4 tsp/2g salt.
- Spread out on baking sheet. Bake for 7-10 minutes (in the same 400°F/200 C oven as the corn) until just crispy on the sides and golden.
Prep the dressing:
- Slice the shallot as thinly as possible.
- Combine all dressing ingredients in a large bowl. Whisk until blended.
- Taste and adjust salt as desired (make it a little saltier than you think as it will cover a large amount of vegetables).
Assemble the salad:
- Slice the tomatoes into 6 or 8 pieces depending on size. Slice peaches into 12 to 16 segments.
- Wash, dry, and slice the basil finely. This is easiest if you create a stack of basil leaves before cutting.
- Add the tomatoes and peaches to the dressing bowl and toss.
- Assemble directly before eating to prevent the croutons from going soggy.
- Layer on plates or in a large serving bowl with croutons, corn, and basil. Drizzle dressing from the bottom of the bowl on top.
- Dressing can be prepared up to 1 day in advance. Peaches and tomatoes can be sliced in advance but peaches may brown. Croutons can be made up to 5 days in advance. Store in an air tight container at room temperature.
