This panzanella salad with peaches and cornbread has become my new favorite salad. In case you didn’t know, I’m slightly obsessed with cornbread. I could probably eat cornbread every day and not get sick of it. So adding cornbread to a salad like this was a no-brainer for me. That being said, if you don’t like cornbread you could use the typical baguette or crusty type of bread for this salad. But, trust me the cornbread goes really well with the peaches, tomatoes and blue cheese.
Making a Panzanella Salad
In case you’re unfamiliar with a panzanella salad the key ingredients are a crusty bread, tomatoes and soft cheese. Because I had some delicious cherry heirloom tomatoes from Kids’ Food Basket, and fresh peaches from Fulton Street Farmers Market I decided to create this salad for dinner. I loved the addition of blue cheese in this panzanella salad, but mozzarella or cheddar would also be really good.
Panzanella Salad with Peaches & Cornbread
Ingredients
- Cornbread Pieces I used the cornbread mix from Krusteaz and made it in an 8×8 pan. I used half of the cornbread for this salad.
- 3 tbsp Extra Virgin Olive Oil
- 1 Peach cut in slices
- 12-15 Cherry Tomatoes cut in half
- 1 1/2 tbsp Balsamic Vinegar
- Blue cheese You could also use mozzarella or your favorite cheese for this salad.
- Basil
- Sea Salt I love Maldon
- Pepper
- Prosciutto This is optional
Instructions
- Make your cornbread according to the directions. Like I mentioned above I used Krusteaz cornbread mix in an 8×8 pan. I used half of the cornbread for this recipe. After the cornbread was cookied I cut the cornbread into squares, put them on a parchment lined baking sheet and baked them again at 350 degrees F for 10 minutes. This helped to crisp up the bread for this salad.
- In a medium sized bowl combine your peaches, tomatoes, olive oil and a pinch of salt and pepper.
- Place the cornbread on your serving dish and pour the peaches and tomato mixture on top. Drizzle the balsamic vinegar on top.
- Add your blue cheese (or whatever cheese you decide to use) and basil on top. Sprinkle some sea salt and pepper to taste. You can also add your prosciutto if you decide to use this.
I should also mention that Cory added prosciutto to his salad (I didn’t because I’m a vegetarian). You could also add salami or even bacon if you wanted meat in this salad. For lunch or a starter to dinner, this salad is a winner in our home. So, are you ready to make this salad? Please let me know what you think of this panzanella salad with cornbread and peaches in the comments below. I would love your feedback!
Also, if you like this salad I would suggest trying this caprese salad. The mozzarella and tomatoes along with the fresh basil is delicious.
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