Cornbread Panzanella with Peaches

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 4 cups cubed (about 3/4-inch) day-old cornbread
• 1/4 cup divided extra-virgin olive oil
• 3 ripe peaches
• 1 1/2 cups fresh corn kernels
• 1 1/2 cups halved cherry tomatoes
• 1 cup diced English cucumber
• 1/3 cup thinly sliced red onion
• 1/2 cup torn fresh basil
• 1/4 cup torn fresh mint
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. 1Preheat the oven to 375°F. Toss the cornbread cubes with half of the olive oil on a rimmed baking sheet so they are lightly coated.
2. 2Toast the cubes until golden and crisp at the edges but still a little tender inside, 12 to 15 minutes, tossing once halfway. Let cool on the sheet.
3. 3While the bread toasts, dice the peaches into bite-size pieces. If you prefer a little char, you can quickly sear peach wedges in a hot dry skillet for 1 minute per side before dicing.
4. 4In a large mixing bowl, combine the toasted cornbread, peaches, raw corn kernels, halved cherry tomatoes, diced cucumber, and red onion.
5. 5In a jar or small bowl, whisk the remaining olive oil with red wine vinegar, Dijon, honey, salt, and black pepper until the dressing emulsifies.
6. 6Pour the dressing over the salad and toss gently so the cornbread soaks up some liquid without turning to mush. Let the panzanella sit 10 to 15 minutes at room temperature so flavors settle.
7. 7Fold in most of the torn basil and mint. Taste and add a pinch more salt or vinegar if the peaches are very sweet.
8. 8Transfer to a serving bowl or pack into lunch containers. Top with crumbled feta and the remaining herbs just before eating so the cheese stays bright.