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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Servings: 2
Equipment
- oven
- blender or food processor
Ingredients
SOURDOUGH CROUTON INGREDIENTS
- 3 cups cubed stale sourdough
- ¼ cup olive oil
- 1 tbsp Everything But The Bagel Spice
TOMATO SALAD INGREDIENTS
- 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)
CREAMY BASIL DRESSING INGREDIENTS
- 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
Instructions
SOURDOUGH CROUTON INSTRUCTIONS
- 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.
TOMATO SALAD INSTRUCTIONS
- 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!
CREAMY BASIL SALAD DRESSING INSTRUCTIONS
- Place everything into a small food processor and blend until creamy, scraping down sides as needed.
- Store in the fridge for 1 week.
Nutrition
Serving: 1serving | Calories: 730kcal | Carbohydrates: 67g | Protein: 20g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 1281mg | Potassium: 828mg | Fiber: 10g | Sugar: 28g | Vitamin A: 3769IU | Vitamin C: 49mg | Calcium: 302mg | Iron: 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.