Savory Summer Panzanella

This panzanella is a delicious sampler of summer produce. It is a great dish to take to a potluck.

Ingredients:

Kernels from 2 ears of fresh corn

2 peaches - cut in cubes

2 cups cherry tomatoes - sliced in 1/2 or 1/3

1/4 cup sliced red onions

1 cup roasted chick peas

• 1/2 Tbsp olive oil

• Season salt or garlic salt

4 cups homemade croutons (you can substitute croutons or other crusty bread)

• 3 Tbsp butter melted

• 1/2 tsp. garlic salt

3 Tbsp chopped fresh basil

2 Tbsp olive oil

2 or 3 Tbsp lemon juice

1/2 Tsp Dijon mustard

1 clove diced garlic

Instructions:

1. Preheat oven to 400. Drain, rinse and pat dry can of chick peas. Place chick peas in shallow pan lined with parchment paper. Drizzle with 1/2 Tbsp of olive oil and season lightly with season salt or garlic salt. Bake for 35 minutes. Remove from oven and cool.

2. Simultaneously, if you are making homemade croutons (which I highly recommend) cut up 4 cups of bread- slightly old is best. Put bread on baking sheet and drizzle with mixture of 3 Tbsp melted butter and 1/2 tsp garlic salt. Toss to coat. Bake for about 8 to 10 minutes until they begin to brown. Remove from oven and let cool.

3. Bring pan of water to boil and add ears of sweet corn. Cook about 5 minutes. Remove corn from water. Let cool. Cut kernels from cob and gently break kernels apart.

4. In a large bowl add peaches, tomatoes, corn, and onions and toss.

5. In a small bowl mix olive oil, lemon juice, mustard and garlic. Pour this mixture over the fruits and veggies

6. Add garlic, chick peas and croutons. Toss. Let the salad sit about 10 minutes or more so the flavors can combine.

   

   Savory Summer Panzanella