Cornbread & Peach Panzanella Salad

We’ve been eating my Panzanella Salad so much this summer that I thought it was time to put a spin on the recipe.  On this particular evening, I toasted up cornbread and made us a salad that included peaches, fresh corn, crispy bacon and creamy bleu cheese.  So easy and so good!  You can serve this as a side or a light supper.  And if you remove the bacon, you have a vegetarian-friendly recipe too.  So much goodness in one little dish!

Shopping List
1 loaf of cornbread, cut into cubes (either homemade or store bought)
1 pint of cherry tomatoes, sliced in half
2 cups of fresh or frozen (but brought to room temp) corn kernels
6 green onions, chopped
6 slices of bacon, cooked to crisp and crumbled (reserve some for garnish)
2 peaches, chopped into small pieces
balsamic vinegar
Extra Virgin Olive Oil (EVOO)
salt and pepper
bleu cheese, crumbed

Preheat your oven to 400 degrees.

Line a baking sheet with foil (for easy clean up) and spread your cubed bread down over the top.  Pop the baking sheet in the oven and toast up your bread for about 10 to 12 minutes (you’ll be able to tell when they’re toasted and ready to come out).  Remove from oven and set aside.

Next, build your salad: in a big bowl, add in your cherry tomatoes, corn, green onions, crispy bacon, and peaches.  Then add in your toasted cornbread along with a pinch of both salt and pepper. Set aside.

In a small bowl, whisk together your dressing.  Use 1 part balsamic vinegar to 3 parts EVOO (depending on how much dressing you want for the size salad you’re making).  Whisk in a pinch of salt and pepper too.  Pour your dressing down over your salad and then add in your crumbled bleu cheese (to taste).  Toss and serve with a little extra crispy bacon on top.

Easy as that!  This salad can be multiplied or divided so simply.  It’s the perfect addition to any summer supper!