Panzanella Salad with Peaches & Cornbread
This panzanella salad is perfect for end of summer early fall. With Michigan peaches and tomatos this fresh salad is a true winner for lunch or dinner.
Servings: 4
Ingredients
- Cornbread Pieces I used the cornbread mix from Krusteaz and made it in an 8x8 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 8x8 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.