Cornbread and Peach Panzanella Recipe

Light, citrusy, and bursting with flavor, this vibrant salad is sure to become your new favorite side dish!

Don’t mind me still savoring stone fruit season over here! Give me all the peaches while they’re prime. They shine in my cornbread panzanella, which is just an Italian salad with fresh veggies and stale bread or croutons.

This stunning salad is as colorful as it is tasty. The peaches are the star of the dish, their sweetness pairing perfectly with the freshness of the cherry tomatoes, while the buttery cornbread provides the perfect sweet and salty complement. Ready in no time, this salad is perfect for lunch, dinner, or even an elevated snack.

And, whether you’re looking to spice up a Monday night or have a date night in, I recommend pairing this salad with my Goat Cheese, Prosciutto & Pistachio Pizza for the ultimate Italian extravaganza.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Here’s how you’ll make my Cornbread and Peach Panzanella:

1. Start by making your cornbread according to package directions. Let cool completely.
2. While cornbread bakes, slice cherry tomatoes and place them into a colander over a bowl.
3. Sprinkle tomatoes with kosher salt and let sit for at least 30 minutes while their juices drain into the bowl.
4. In your serving bowl, add cucumber, peaches, shallot, and mozzarella balls.
5. Add tomatoes to salad and use the bowl of juice for making your vinaigrette.
6. Add vinaigrette ingredients to bowl, whisking in oil.
7. Cut cooled cornbread into 1″ squares and place onto baking sheet.
8. Spray with cooking spray and put under broiler for 2-3 minutes or until golden brown. Toss gently and repeat once more.
9. Add cornbread “croutons” to your serving bowl, then top with arugula.
10. Drizzle with vinaigrette, toss, and serve!

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Cornbread and Peach Panzanella

Light, citrusy, and bursting with flavor, this vibrant salad is sure to become your new favorite side dish!

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Course Salad, Side Dish

Cuisine Italian

Servings 4

Ingredients

  

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For the salad

• 1 box cornbread mix check box for additional ingredients needed
• 1 pint cherry tomatoes halved
• 1/2 hothouse cucumber peeled and diced
• 2 peaches diced
• 1 shallot thinly sliced
• 1 8 oz. container herbed/seasoned mozzarella balls quartered, can sub plain
• handful arugula

For the tomato balsamic vinaigrette

• 2 cloves garlic minced
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• juices from cut cherry tomatoes
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil

Instructions

 

• Start by making your cornbread according to package directions. Let cool completely.
• While cornbread bakes, slice cherry tomatoes and place them into a colander over a bowl. Sprinkle the tomatoes with kosher salt and let sit for at least 30 minutes while their juices drain into the bowl.
• In your serving bowl, add cucumber, peaches, shallot, and mozzarella balls.
• Add tomatoes to salad and use bowl of juices for making your vinaigrette. Add vinaigrette ingredients to bowl, whisking in oil. You might want to add more oil based on your preference!
• Cut cooled cornbread into 1" squares and place onto baking sheet. Spray with cooking spray and put under broiler for 2-3 minutes or until golden brown. Toss gently and repeat once more.
• Add cornbread "croutons" to your serving bowl then top with arugula.
• Drizzle with vinaigrette, toss gently, and serve!

Keyword balsamic vinegar, cherry tomatoes, cornbread, cucumbers, italian,, mozzarella, panzanella, peaches

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