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.
Dinner, Salad, Side Dish
Salad, Summer, Vegetarian
2cupscrusty bread,roughly torn into pieces
200gcherry tomatoes,mixed colours if available
1corn cob,husk removed
1/4red onion,thinly sliced
Basil & mint leaves
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.