I am always looking for recipes that I feel really embody a season. For me it’s a combination of utilising seasonal ingredients when they are at their most delicious, and also a sense of time and place. There’s nothing better than a spiced pumpkin soup on a chilly winter night or a fresh strawberry pie in the springtime.
If I ever write a cookbook, I would love to organise it in seasonal chapters and share my favourite recipes, memories and milestones for each time of year. Summer hasn’t truly started for me until I’m eating a juicy mango over the kitchen sink. I look forward to fig season all year, when my Nanna usually gifts me a big plate of figs from her tree and I make a batch of homemade jam. The first glimpse of blueberries at the market after a long winter. These moments throughout the year are special to me.
Having access to a fantastic weekly farmers market has really shown me the beauty of seasonal produce. Including the imperfections you’d never see in a supermarket! I absolutely love the Saturday Bondi Market and I go as often as I can. If it’s not in season, you can’t buy it. Simple as that.
There’s no apples coming out of cold storage or grapes imported from halfway around the world. I always feel inspired to cook whenever I come home from the markets with a great haul of produce.
But back to today’s recipe! This salad just sings out SUMMER. A traditional Tomato Panzanella is Tuscan dish that uses leftover stale bread and fresh tomatoes. My version uses a combination of fresh cherry tomatoes, grilled peaches and corn, and herbs from my garden. Some of my favourite summer ingredients.
I also added a little feta because I thought the creamy, salty cheese would work well here. Since most of the ingredients are sweeter, the savoury note helped to balance the flavours. It’s definitely not a traditional Panaznella ingredient, but I loved the way it tied all together. The dressing is so simple – a little oil and red wine vinegar.
Grilling the sliced peaches and corn takes it to another level. You can make this recipe on the barbecue or on the stove with a char-grill pan. If it’s a hot day and you don’t want to turn on the oven, you could even crisp the bread in a frypan instead.
Either way, it comes together super easily to make a fantastic quick weeknight dinner for one. Or you could serve this as a side dish with some grilled chicken or salmon. I hope you’ll give this recipe a try before the summer is over!
Related Post: Roasted Vegetable Salad with Quinoa
Grilled Peach, Corn and Tomato Panzanella Salad
A delicious salad that just screams out SUMMER. This Grilled Peach, Corn and Tomato Panzanella is perfect on its own or as a side dish for grilled chicken or salmon.
- 2 cups crusty bread, roughly torn into pieces
- 2 tablespoons olive oil
- 200 g cherry tomatoes, mixed colours if available
- 2 ripe peaches
- 1 corn cob, husk removed
- 1/4 red onion, thinly sliced
- Basil & mint leaves
- 2 tbsp feta, crumbled
- Olive oil and red wine vinegar, for dressing
- Salt & black pepper to taste
Preheat the oven to 200°C (390°F). Drizzle the bread with the olive oil and toss to coat. Toast in the oven for about 10-15 minutes or until crispy.
Roughly chop the cherry tomatoes into halves or quarters depending on their size and place into your salad bowl.
Slice the peach into eighths and brush with a little bit of olive oil. Place slices onto a BBQ grill or char-grill pan and cook for about 3-5 minutes on each side until char marks appear.
Brush the corn cob with a little olive oil and grill for 10-15 minutes, turning frequently until slightly coloured on all sides. Carefully remove the corn from the cob with a knife.
To assemble the salad, layer the toasted bread with grilled peaches, corn and tomatoes in a large salad bowl. Add the red onion, herbs and feta. Dress with olive oil, red wine vinegar, salt and pepper to taste and toss to combine. Serve immediately as a main meal or a side dish.