Panzanella showcases the beautiful bounty of summer ingredients!
Peaches, tomatoes, corn and basil combine with red onion, garlic, lemon in this fresh, single-bowl recipe you can toss together. It will give you tons of healthy carbs, vitamins, minerals, antioxidants and other micro-nutrients!
This time making this recipe I only had red tomatoes, but using different colors of heirloom tomatoes is wonderful if you have them. It would only add even more color and beauty to the dish. You can also try adding sliced cucumber, and if you like, shaved Parmesan or fresh mini mozzarella balls.
A one-bowl recipe, just keep adding everything to the bowl and mix it all up!
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice and zest, or sherry vinegar, more as desired
- 3 garlic cloves, minced
- ½ tsp Dijon mustard
- Kernels from 3 ears of fresh corn
- ½ cup sliced red onion
- 4 peaches, sliced
- 10 small or 5 medium tomatoes, sliced into wedges
- 16 cherry tomatoes, sliced in half
- 5 cups cubed crusty gluten-free bread
- 1 cup chiffonade-cut fresh basil
- Sea salt and pepper
- 1 cup roasted chickpeas, optional (see recipe below)
In a large bowl, combine the olive oil, lemon juice/zest or vinegar, garlic, mustard, ½ tsp of salt, and pepper to taste. Add the corn and onion, and toss until coated.
Add to the bowl the peaches, tomatoes, bread, and half of the basil. Combine by tossing, and add more olive oil if the bread is too dry, and more lemon, salt and pepper, to taste. Allow the salad sit for about 10 minutes so that the bread can soak up the juices. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.
Optional: Crispy Chickpeas
- 1 ½ cups cooked chickpeas, drained and rinsed
- Extra virgin olive oil
- Sea salt
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Spread the chickpeas on a kitchen towel or paper towels and pat them dry. Remove any loose skins. Transfer the chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
Remove from the oven. Use immediately or store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
What you’ll need:
Eden Organic Garbanzo Beans