Summer Peach and Raw Corn Panzanella Salad

Ingredients

For the Bread Croutons:

• 4 cups bread, cut into cubes

• 2 tbsp extra virgin olive oil (EVOO)

• Salt and freshly ground black pepper, to taste

For the Vinaigrette:

• 1/4 cup extra virgin olive oil (EVOO)

• 2 tbsp red wine vinegar

• 1 clove garlic, minced

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes

• Juice of 1/2 lemon

For the Salad:

• 1 cucumber, sliced

• 2 tomatoes, chopped

• 1/2 red onion, thinly sliced

• Handful of fresh basil leaves

• 2 peaches, sliced

• 1 ear of corn, kernels cut off the cob

• (Optional) Fresh mozzarella, torn into pieces

To Finish:

• Extra virgin olive oil (EVOO), for drizzling

• Salt and pepper, to taste

Instructions

1. Prepare the Croutons:

   • Preheat your oven to 375°F (190°C).

   • Toss the bread cubes with olive oil, salt, and pepper, ensuring they’re evenly coated.

   • Spread them in a single layer on a baking sheet and bake for 15 minutes, or until golden and crisp. Set aside to cool.

2. Make the Vinaigrette:

   • In a small bowl or jar, whisk together the olive oil, red wine vinegar, garlic, salt, black pepper, red pepper flakes, and lemon juice until well combined. Set aside.

3. Assemble the Salad Base:

   • In a large bowl, combine the cucumber, tomato, red onion, and basil. Pour the vinaigrette over the vegetables and toss gently to coat.

4. Plate and Add Toppings:

   • Transfer the salad to a serving platter or individual plates. Top with peach slices, raw corn kernels, and the optional fresh mozzarella for added creaminess.

5. Finish the Dish:

   • Drizzle with extra virgin olive oil and sprinkle with a final pinch of salt and pepper to taste. Serve immediately and enjoy this refreshing summer salad!