Tomato Peach Cornbread Panzanella

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 is a twist to the original recipe by toasting cornbread instead of French or boule bread. The recipe serves 3 but ingredients can easily be increased to serve more. 

Tomato Peach Cornbread Pan

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 the bag. Extra cornbread croutons can be used as 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 roasted corn or frozen roasted corn, 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 for a few minutes. 
• In a bowl place 1 cup of dried cornbread cubes, tomato chunks, onions, peppers, cucumbers, peaches, and torn basil leaves. 
• Taste test dressing first to balance ingredients.  Add 1/2 of the dressing to the salad mixture and mix well. Let tomato mixture sit for 1 hour. Fold in mixed greens and the rest of the cornbread cubes. Use only enough dressing as needed to moisten the salad. Serve immediately.