AARP Hearing Center
![Summer panzanella salad salad with tomatoes, herbs, nectarines and corn in a bowl](https://cdn.aarp.net/content/dam/aarpe/en/home/benefits-discounts/members-only-access/info-2023/summer-panzanella-salad-recipe/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/container_image/articlecontentfragment/cfimage.coreimg.50.932.jpeg/content/dam/aarp/members-only/member-benefits/2023/08/1140-salads-adishforallseasons-secondary.jpg)
Serves 6 as a side dish
If you’re just learning how to combine sweet and savory produce, this is a great place to start. Switch out the nectarines for another stone fruit (e.g., apricots or peaches), and trade the cilantro and basil for any combination of chives, parsley, and fresh mint (if you’re using mint, try combining it with parsley if you don’t want it to become overpowering). Tomato and corn are simultaneously sweet and savory, so they make a nice bridge for other flavors.
![member card Image Alt Attribute](https://cdn.aarp.net/content/dam/experience-fragments/uxdia-folder-structure/en/features/membership/inline-membership-promo/default/master5/_jcr_content/root/responsivegrid/container_copy/container/articleimage.coreimg.75.1140.png/content/dam/uxdia/membership-card-d-and-t.png)
LIMITED TIME OFFER: Labor Day Sale!
Join AARP for just $9 per year with a 5-year membership and get a FREE Gift!
Ingredients
- 8 ounce crusty baguette
- Cooking spray or olive oil
- 2 ears corn
- 1 pint cherry tomatoes, halved
- 3 nectarines, cut into ½ inch slices
- 1 seeded, ribbed, and minced jalapeño
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh basil
- ⅓ cup extra-virgin olive oil
- 2 Tbsp red wine vinegar
- 1 garlic clove, crushed through a press
- 1 tsp mustard
- ¼ tsp freshly ground black pepper
- ¼ to ½ tsp salt
Directions
![Cookbook "A Dish for All Seasons" on wooden table with vegetables and plants behind it cookbook that says a dish for all seasons with bowl showing a different salad in each quadrant for summer, fall, winter and spring; on wooden table with vegetables and plants behind it](https://cdn.aarp.net/content/dam/aarpe/en/home/benefits-discounts/members-only-access/info-2023/summer-panzanella-salad-recipe/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/body_one_cf_one/par6/body_one_callout_one/cfimage.coreimg.50.932.png/content/dam/aarp/members-only/member-benefits/2023/08/770-salads-adishforallseasons.png)
Preheat the oven to 325°F. Cut the bread into ¾ inch cubes and spread out on a baking sheet. Spray lightly with cooking spray or drizzle with a little olive oil and bake for about 15 minutes, just until dried out and lightly browned. Transfer to a large mixing bowl.
Heat your grill to high. Place the corn cobs directly on the grates and let cook for 1 to 2 minutes per side, just until their surface is about 50 percent charred. Once they are cool enough to handle, slice the corn off the cobs. (Alternatively, blanch them for 1 minute in boiling water, or simply rinse the cobs well and use the kernels raw if they’re super fresh.) You’ll end up with about 1½ cups.
Place the corn, tomatoes, nectarines, and jalapeño in the bowl with the bread and top with the cilantro and basil, reserving some produce and herbs for garnish. Set aside.
Combine the olive oil, red wine vinegar, garlic, mustard, black pepper, and salt in a small mixing bowl. Whisk together until completely combined.
Pour the dressing over the salad and toss everything together until evenly coated. Garnish with any reserved herbs and veggies, let it sit for about 5 minutes, and then serve.
You Might Also Like
AARP Members Edition
Your daily source for candid takes on life, comprehensive guides to living well, tips for saving money, inspiring travel, and more – only for AARP members5 Mouthwatering Summer Grilling Recipes
We handpicked easy and inventive meals from must-read cookbooks
Stacey Mei Yan Fong Bakes Her Way Across America
‘50 Pies, 50 States’ Features Regionally Inspired Desserts
Chef’s Cookbook Celebrates Whole-Hog Barbeque
North Carolina’s most famous pitmaster Ed Mitchell shares his secrets in ‘Ed Mitchell’s Barbeque’