With the incredibly gorgeous produce thats available right now, fresh salads are everything and this chopped panzanella salad is a perfect way to make that produce shine! Juicy, grilled corn and peaches with bursts of cherry tomatoes, hints of red onion and fresh mozzarella chopped up with crisp romaine, and who doesn’t love a ton of sourdough croutons. This salad is absolutely delightful. Best enjoyed outside 😉


1 ear of corn, husk removed
1 peach, pit removed
1T oil (I used grapeseed)

2-3 slices of sourdough, cubed
1-2T olive oil

1T greek yogurt
2T white wine vinegar
2T olive oil
2-3 fresh basil leaves, torn/chopped (or 1/4t dried)

1 head of romaine, chopped
6-8 cherry tomatoes, chopped
1/2c fresh mozzarella, chopped
1/4c red onion, thin slice


Turn grill/grill pan to med-high. Begin grilling corn directly on the grate, rotating it every 5 minutes or so until grill marks are on every side. Brush peach pieces with oil and grill 2 minutes on each side. Allow peaches and corn to cool before chopping up.

Toss sourdough in olive oil and toast at 375°F for about 5 minutes, until golden.

Add yogurt, vinegar, olive oil, basil and a little salt and pepper to a mason jar, screw on the lid and shake.

Toss romaine, tomatoes, mozzarella, red onion, peaches, corn and sourdough in a large bowl. Pour about half of the dressing around the bowl and toss then add more if you want more.


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