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Tomato Peach Corn Panzanella Salad

Tomatoes are all the rage at this time of year so it felt fitting to make a Tomato Peach Corn and Panzanella Salad!

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Tomato season is HERE. I just came from my mothers place where her garden is overflowing with the ginormous glorious beauties. My mom has plans for her toms including salsa, tomato sauce and tomato butter. There are so many tomatoes that she’s literally giving them away by the bucket. WHY I only took 5 is beyond me. I only have two left and I’m panicking a little. 

close up of a colorful salad with edible orange flowers by teri-ann carty

I’ve had fun creating recipes with the abundance but I was SUPER excited for this one. I created a tomato and crouton salad last year but it wasn’t quite a panzanella. THIS one is extra special as it embraces some of my favourite fruits and veggies that make a grand entrance in August. Tomatoes, peaches and corn. Yippee!


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white bowl with colorful salad of cherry tomatoes, corn, peach, avocado and edible orange flowers by teri-ann carty

Tomato Peach Corn Panzanella Salad

Teri-Ann Carty
Tomatoes are all the rage at this time of year so it felt fitting to make a Tomato Peach Corn and Panzanella Salad!
Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Servings 2


  • oven
  • blender or food processor



  • 3 cups cubed stale sourdough
  • ¼ cup olive oil
  • 1 tbsp Everything But The Bagel Spice


  • 4 large kale leaves torn into pieces spine removed
  • Sourdough croutons
  • 1 cob corn (boiled for 3 minutes kernels removed)
  • ½ block tofu (roasted)
  • 1 large peach (thinly sliced)
  • 1 large tomato (cut into bite sized chunks)
  • ½ avocado (cut into chunks)
  • sea salt & cracked pepper
  • chili flakes
  • 2 tbsp creamy basil dressing (see recipe below)


  • 1 cup loosely packed basil
  • ¼ cup coconut kefir
  • ½ lime juiced
  • 1 tbsp maple syrup
  • 1 tbsp miso paste
  • ½ cup micro green
  • pinch of salt and cracked pepper



  • Preheat the oven to 350d.
  • Place bread into a bowl, drizzle with olive oil and sprinkle with EBTB spice.
  • Place in a preheated oven for 15 minutes, turn and bake again for 10-15 more minutes.
  • Remove from the oven and set aside.


  • Preheat the oven to 400. Press tofu to release water and cut into cubes. Drizzle tofu with 1 tbsp olive oil and sprinkle with sea salt and pepper. Place in a preheated oven for 20 minutes.
  • Cut tomato end place in a strainer to drain off any excess water. Slice peach and put in strainer also. Bring a small pot of water to a boil, shuck corn and break in half. Cook corn with lid on for 3 minutes, drain and set aside to cool. Once cool enough to handle cut kernels off the cob.
  • Place kale into a serving bowl and drizzle with a tsp of oil sprinkle with sea salt. Massage kale until it starts to soften.
  • In a separate bowl add croutons, tomato, peach, tofu and corn. Season with salt and pepper to taste and mix gently.
  • Pour mixture over the kale and add avocado on top. Spoon basil dressing on top of salad and sprinkle with chili flakes and Maldon salt.
  • I let the salad sit for 1 hour before serving but eating immediately works also!


  • Place everything into a small food processor and blend until creamy, scraping down sides as needed.
  • Store in the fridge for 1 week.
Keyword corn, dairy free, gluten free, panzanella, peach, plant based, salad, tomato soup, vegan

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