Peach Panzanella

Traditional panzanella, with crusty bread, ripe tomatoes, and summery Italian flavors, is hard to beat. When I see it on a menu, my choice is made (if it’s the season for it!). However, I recently set out to tweak the traditional a bit. The resulting Peach Panzanella turned out to be exactly what I had in mind.

Peach Panzanella

Serves 4

Salad:

• 3 ears of corn, roasted and kernels cut off (or 4 cups of frozen corn, thawed)
• 2 cups grape tomatoes, halved
• 3 peaches, pitted and cubed
• About half a loaf of ciabatta bread, cubed and toasted
• 1 cup crumbled feta cheese
• ½ cup fresh basil, thinly sliced

Dressing:

• 3 Tbsp peach jam
• 4 Tbsp balsamic vinegar
• ½ cup olive oil
• Salt and pepper, to taste

1. Toss together all salad ingredients.

2. Whisk together dressing ingredients in a small bowl and drizzle over salad.

3. Toss until well combined and serve immediately.

Believe, few pleasures in life compare to a plate of peach panzanella and a big glass of iced tea on the deck on a sultry summer night.