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summer panzanella salad

Summer Panzanella Salad

  • Author: Jennifer McDaniel
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 6 1x


Recipe adapted from Love and Lemons.




  1. For the dressing, in a large bowl, combine the olive oil, lemon juice, 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 the rest of the salad.
  2. To the bowl, add the tomatoes, peaches, bread, and half the cilantro. 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 herbs and feta cheese.


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