Tomato, Peach & Corn Panzanella

Try this one-bowl panzanella salad with peaches, tomatoes, and sweet corn on its own or as a side dish - perfect for Labor Day or any summer day.

Tomato, Peach & Corn Panzanella

Everyone seems to be posting fall recipes lately and I have one thing to say about that: too soon! It’s technically still summer and we’ve been enjoying the (new to us) Chicago city markets. It’s so fun to get used to what grows in season here, which is a totally different climate than where we came from in Austin. There’s been a plethora of amazing tomatoes, (still) tons of fresh sweet corn, peppers, eggplants, and more! In my mind, summer isn’t over until the last peach is eaten, so here’s a bountiful tomato, peach, and corn panzanella that I thought would be nice for your labor day gatherings. At home, I’ve been calling this the “everything summer” panzanella.

If you’re like me, the girl that’s hanging on to summer because (this year for us) winter will actually be coming, then you’ll enjoy this salad at your Labor day gatherings this weekend!

Tomato, Peach & Corn Panzanella

First, gather all of the best tomatoes, peaches, corn, and basil that you can find. This salad is flexible – if you don’t like corn, skip it. If you don’t have ripe peaches, you can skip those too and just add some extra tomatoes.

Second, find some good bread! I nabbed this round of sourdough at the Tuesday market in Lincoln Square.

Tomato, Peach & Corn Panzanella Tomato, Peach & Corn Panzanella

Did I mention that this is a one bowl recipe? The dressing gets stirred at the bottom of a large bowl, before everything else gets added. It couldn’t be easier!

Tomato, Peach & Corn Panzanella

Next, add “everything summer” to the bowl. Stir to let the tomato and peach juices all mingle together.

Tomato, Peach & Corn Panzanella

Stir in some crusty day-old bread. Let it sit for a few minutes so that the bread can soak up some of the juices. Top with roasted chickpeas (optional for a little protein!) and plenty of sliced basil.

Enjoy the panzanella on its own or serve it as a side dish – pair it with some crisp white wine and savor the last bits of summer!

Tomato, Peach & Corn Panzanella

5.0 from 10 reviews
Tomato, Peach & Corn Panzanella
Serves: serves 4 to 6
  • 3 tablespoons extra-virgin olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice or sherry vinegar, more as desired
  • 3 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • ½ cup sliced red onion
  • Kernels from 2 ears of fresh corn
  • 10 small or 5 medium tomatoes, sliced into wedges
  • 16 cherry tomatoes, sliced in half
  • 3 peaches, pitted and sliced
  • 4 to 5 cups cubed crusty bread
  • 1 cup chopped fresh basil
  • Sea salt and freshly ground black pepper
  • 1 cup cooked chickpeas, drained and rinsed, roasted, optional* (see note)
  1. In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
  2. To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.
*To roast the chickpeas, preheat the oven to 400°F and line a baking sheet with parchment paper. Dry the chickpeas then spread onto the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 25 minutes or until browned around the edges.



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Haha I just talked to The Unlikely Baker about how I’m not ready for summer to be over! So I’m with you, hanging on to summer. Bring on all the summer recipes!

    • Jeanine Donofrio

      ha, glad I’m not alone! I love summer maybe too much 🙂

  2. Susan

    This salad sounds wonderful. I especially like seeing a salad that starts with the dressing in the bottom of the bowl. That’s how my mother always did it.

    • Jeanine Donofrio

      Thanks! So much easier that way!

  3. this panzanella has all my favorite things 🙂

    • Jeanine Donofrio

      💛 💛

  4. Marion

    Sounds awesome! I will have to try it.

  5. Maggie from

    I can’t agree with you more. I found myself reaching out to berries and peaches every time I visited the market. And I’m still trying to squeeze a one more summer dessert recipe onto my editorial calendar 🙂
    I hope you enjoy your new life Chicago! I love the city and its diversity of the food scene. Check out Nando Milano Trattoria if you get a chance. It’s one of my favorite Italian places. If you like something fancy, you can’t miss Girl and the Goat.

    • Jeanine Donofrio

      I will check it out, thanks for the recommendation! We love girl & the goat 🙂

  6. Rita Prud'Homme/Pitre

    HELLO THERE..I’M FROM LAVAL QUEBEC & I’m vegan so that’s for me.
    I’m gonna try it this week.Beautiful to look & I’m pretty sure it’s also Good
    to eat. Thanks for the receipe.

  7. Lola from

    Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!

  8. Yup, I agree—I need summer to stick around as long as possible!! This recipe is stunning 😍

  9. Hanna from

    This makes my mouth water!!! The most yummy looking panzanella. I’ve ever seen…Thank you.

  10. Erin from

    I’m hanging on to summer too! This looks perfect! 🙂

  11. can we talk about the amazingness of this dish? yes! peaches = perfection

  12. gerry speirs

    This salad is calling my name…loudly 😉 Delicious!!

  13. Kylie from

    My partner is *always* complaining how long it takes to prepare dinner. This will be perfect for those nights where we just want to throw something together or to take a plate to a BBQ!

    Thank you so much for sharing, I can’t wait to try this! 🙂

  14. Edie

    OMG! Pinning. This is such a sweet farewell to summer (and her glorious produce). Can’t wait to make this salad, and thank you for sharing 🙂

  15. krishi

    Loved this easy and healthy recipe. Thanks for sharing …

  16. criston from

    It’s taste was delicious and too healthy. I really like it and my whole family enjoying it. Thanks to provide this healthy recipe. I will try to make your other recipes because your all recipes very healthy.Please tell me how I can buy your recipe book?????

  17. Lisette

    Dear Jeanine, I made your lovely Panzanella today and I loved it! When I had almost finished making it, I realized that my daugthers don’t like fruit in their dinner and my eldest does not like tomato’s. The salat looked so good in your pictures that I had totally forgotten that this was not a recipe for my kids. I served it anyway and I’m really glad I did, cause they both did enjoy it and neither the peach nor the tomatoes were a problem!!! I skipped the bread btw but it was still delicious. Thank you for this great recipe!

  18. anna

    This looks really good. I intend making it tonight. So looking forward to it and I know my husband is going to love it. Thanks for sharing your food ideas.

  19. Anna

    Nice and great recipe

  20. Claudia

    The peaches are just delightful in this salad.

  21. Megan

    I’m using this as inspiration! I just joined a CSA that is northwest of Chicago and received a TON of fresh corn. I’m looking forward to experiencing the flavors!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.