Enjoy the best of late Summer produce in this simple Panzanella Salad with Corn, Tomatoes, + Herbs. Panzanella salad originated in Tuscany as a way to use up the last scraps of stale bread, and it is typically tossed with tomatoes and dressed with oil and vinegar. My take here is all about balancing the crunchy, olive oil-y croutons with fresh juicy corn, ripe tomatoes, and tons of fresh herbs. Fresh basil and fresh mint are the move for added brightness. Check out the Riffs section at the bottom of the recipe for ways to sub, swap, and make this dish your own. Spoiler alert - ripe summer peaches, fresh mozzarella, and toasted pistachios would all be delicious additions.
Enjoy the best of late Summer produce in this simple Panzanella Salad with Corn, Tomatoes, + Herbs. Crisp up croutons in the oven, and while they bake, prep the rest of the dish. Toss all together while croutons are warm.
I’m so grateful you’re here! Try some of my recipes and stay for deep dives into culinary techniques, food and travel guides, + my favorite products.
Sign up for my email and be the first to know when new recipes drop. I'll also share menus, meal plans, guides, + more.