Summer Tomato Panzanella With Peaches and Charred Corn

Name: Summer Tomato Panzanella With Peaches and Charred Corn
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 1/2 lb Ripe Tomatoes, Cut Into Bite-Size Wedges; 1 tsp Kosher Salt; 6 oz Day-Old Sourdough Bread, Torn Into 1-Inch Pieces; 6 tbsp Extra-Virgin Olive Oil; 2 ears Fresh Corn; 2 medium Ripe Peaches, Cut Into Wedges; 1 small English Cucumber, Halved and Sliced; 1/4 medium Red Onion, Thinly Sliced; 4 oz Feta Cheese, Crumbled; 1 packed cup Fresh Basil Leaves; 3 tbsp Fresh Lime Juice; 1 tsp Honey; 1 tsp Dijon Mustard; 1/2 tsp Black Pepper

Tomato peach panzanella with charred corn, feta, and basil

Maria Sanchez

Published: July 28, 2026

Categories: Vegetable Salads, Vegetables, Main Dish Salads, Vegetarian, European, Fruits

Tags: Peach, Vegetarian, Mediterranean, Tomato, Panzanella, Corn, Summer Salad

Tomato Peach Panzanella

Juicy tomatoes, ripe peaches, smoky corn, crisp sourdough, cucumber, and feta meet in a basil-lime dressing for a substantial summer salad.

Prep Time:25 minCook Time:15 minTotal Time:40 minServings:4Difficulty:Easy

Panzanella is built for the moment when summer tomatoes are too fragrant to cook. Here, thick pieces of toasted sourdough absorb their juices and the sharp basil-lime dressing while keeping a pleasantly chewy center.

Sweet peaches and smoky skillet-charred corn make the salad feel abundant without weighing it down. Cucumber adds a cool crunch, feta brings saltiness, and red onion gives each forkful a clean, savory edge.

Salt the tomatoes briefly before assembling. The juices they release become part of the dressing, so nothing flavorful is discarded. Add the bread while it is still slightly warm, then give it enough time to drink in the seasoned juices.

Serve this as a warm-weather lunch or alongside grilled chicken or fish. It is best after a short rest, when the bread has softened at the edges but the vegetables still taste fresh and distinct.

Nutrition (per serving)

Calories:485 kcal

Protein:13 g

Carbs:52 g

Fat:27 g

Directions

1

Place the tomatoes in a colander set over a large bowl. Toss with 3/4 teaspoon of the salt and let them drain for 15 minutes, reserving the tomato juices in the bowl.
2

Heat the oven to 400°F. Toss the sourdough with 2 tablespoons of the olive oil, spread it on a sheet pan, and bake for 8 to 10 minutes, turning once, until golden at the edges but still slightly chewy inside.
3

Cut the kernels from the corn. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat, add the corn, and cook without stirring for 2 minutes. Stir and cook for 2 to 3 minutes more, until browned in spots.
4

Whisk the lime juice, honey, Dijon mustard, black pepper, remaining 1/4 teaspoon salt, and the reserved tomato juices together in the large bowl.
5

Finely chop half of the basil. Slowly whisk the remaining 3 tablespoons olive oil into the dressing, then stir in the chopped basil.
6

Add the drained tomatoes, toasted sourdough, charred corn, peaches, cucumber, and red onion to the dressing. Fold gently until the bread is evenly coated without crushing the fruit.
7

Let the salad stand for 10 minutes, folding it once halfway through, until the bread has absorbed some dressing but retains texture.
8

Fold in the feta and remaining whole basil leaves. Taste for salt and pepper, then transfer to a wide serving platter and serve immediately.

Ingredients

Ripe Tomatoes, Cut Into Bite-Size Wedges:1 1/2 lb
Kosher Salt:1 tsp
Day-Old Sourdough Bread, Torn Into 1-Inch Pieces:6 oz
Extra-Virgin Olive Oil:6 tbsp
Fresh Corn:2 ears
Ripe Peaches, Cut Into Wedges:2 medium
English Cucumber, Halved and Sliced:1 small
Red Onion, Thinly Sliced:1/4 medium
Feta Cheese, Crumbled:4 oz
Fresh Basil Leaves:1 packed cup
Fresh Lime Juice:3 tbsp
Honey:1 tsp
Dijon Mustard:1 tsp
Black Pepper:1/2 tsp

Tips & Notes

Use tomatoes that feel heavy and smell fragrant at the stem; a mix of colors and sizes gives the salad varied texture.
If the peaches are very soft, add them with the feta after the resting time so they hold their shape.
Toast the bread up to one day ahead and keep it at room temperature in an airtight container.