Tomato Peach Cornbread Panzanella Salad

Panzanella or panmolle (bread salad) is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread, diced tomatoes, onions and basil, dressed with olive oil and vinegar.

Panzanella Salad is a great way to use up leftover or slightly stale bread and ripe tomatoes. Some breads to consider include: French, Ciabatta, Baguette, Rustic Sourdough and French Style Country. 
The original recipe is typically made with red wine vinegar and olive oil. This version substitutes balsamic vinegar for red wine vinegar.  Everything summer is added to the bowl;  tomatoes, peaches, corn, basil and red onion. The recipe twist-toasted cornbread instead of French or boule bread. Recipe serves 3 but ingredients can easily be increased to serve more. 

Cooking Tips: Cornbread 
Day before serving make a box of cornbread or buy a loaf of cornbread from the store. Cut in 1 inch cubes and toast at 350 degrees for 10 minutes on a parchment lined baking sheet. Cool for several hours uncovered and then bag cornbread cubes but do not seal bag. Extra cornbread croutons can be used for toppings for casseroles and egg baked dishes.
Salad Ingredients:

• 2 cups toasted cornbread cubes, divided
• 1/4 tsp. Kosher salt
• 2 large ripe tomatoes, cut into chunks
• 1 cup diced cucumbers or diced zucchini
• 1/2 cup diced sweet red pepper
• 1/2 cup diced yellow pepper
• 1/2 cup diced red onion
• 2 cups diced peaches
• 6-8 basil leaves, snipped
• Optional 1 cup fresh corn or frozen thawed
• Mixed Greens (Romaine and Baby Spinach)

Vinaigrette Ingredients and Directions:
In a blender mix the following: 

• 3 tablespoons dark balsamic vinegar, white balsamic or white champagne balsamic vinegar (use a high quality one)
• 8 tablespoons of olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard  
• 2 minced garlic cloves
• Salt and pepper to taste

Directions:

• One hour before serving cut tomatoes into chunks and slice cucumbers or zucchini, place on a paper towel lined plate. Salt and let drain a few minutes. 
• In a bowl place 1 cup dried cornbread cubes, tomatoes chunks, onions, peppers, cucumbers, peaches and torn basil leaves. 
• Add 1/2 of the dressing and mix well. Let tomato mixture sit for 1 hour. Fold in mixed greens and rest of cornbread cubes. Use only enough dressing as needed to moisten. Serve immediately.

  
Looking ahead to autumn, try another delicious Panzanella Salad that captures fall flavors with roasted butternut cubes, apples and Brussels sprouts with a Maple Cider Vinaigrette.  

https://sockfairies.blogspot.com/2017/11/fall-panzanella-salad.html