Summer Peach, Tomato, and Cornbread Panzanella Salad


Summer is here and so is the hot sweltering temperatures associated with the season.  The last thing I want to do when the weather is this warm is turn on the oven to cook something in the heat of the day. While I love to cook, I tend to go for no-cook recipes like salads and sandwiches during the summer.

This Summer Peach and Cornbread Panzanella Salad is the perfect summer dish to take to a BBQ or eat at home with a protein. This recipe includes all of my favorite summer foods and flavors.  In my mind, this is what summer should taste like.

What is a Panzanella Salad?

In Italy, the Panzanella Salad is known as the Italian bread salad. The classic recipe typically involves soaking stale bread for days with red and white wine vinegar. If you don’t have old bread, you can toast bread cubes in the oven.

What to serve with a Panzanella Salad?

The panzanella salad is the perfect side dish to pair with a summer grilling recipe. I paired my salad with grilled chicken kabobs I picked up from Whole Foods and an agua fresca.

Summer Peach and Cornbread Panzanella Salad

Yield: 4
prep time: 5 Mcook time: 10 Mtotal time: 15 M


  • 2 slices of cornbread
  • Parchment paper
  • One cookie sheet
  • Mixed salad greens
  • 2 ripe peaches
  • 3 heirloom tomatoes
  • 3 tablespoons of balsamic vinegar
  • 8 tablespoons of olive oil
  • 1 tsp of honey 
  • Salt pepper
  • Fresh basil


How to cook Summer Peach and Cornbread Panzanella Salad

How to Prepare
  1. Pre-heat oven to 350 degrees. 
  2. Slice cornbread into small crouton like cubes. Place cubes on the parchment-lined baking sheet and bake for 10 minutes at 350 degrees.
  3. While the cornbread is in the oven, start prepping the rest of the salad. 
  4. Cut the peaches and tomatoes into medium-sized chunks and set aside.
  5. In a small bowl, mix oil and balsamic vinegar, honey, salt, pepper, and set aside. 
  6. Start plating your salad by adding mix greens to the plate or bowl. Add the peach and tomatoes to the plate. Top the salad with the cornbread croutons. Add the dressing and toss until it's evenly coated throughout the salad. 
  7. Garnish with basil and serve. 


Additional optional ingredients (not pictured): steamed green beans and roasted corn.



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summer recipe, salad, no-cook meal
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