skip to recipe

Summer Panzanella Salad with Za’atar Croutons

Am I still allowed to call this a summer salad even if summer is coming to an end? I guess it’s my way of holding onto it a little longer.

In this salad mingle the best of this end-of-summer bounty: juicy tomatoes, ripe peaches, sweet corn, fresh basil. But what makes it even more interesting are the za’atar croutons. I could eat these croutons alone as a snack, they’re so good.

If you don’t have za’atar in your pantry yet, you can buy it in specialty or mediterranean stores, or make your own by following the simple recipe I shared in this post. It’s one of my favourite spice blends. I sprinkle it on so many dishes, salads and tartines – it always steals the show on my avocado toasts. I highly recommend not omitting it here, as it really makes for a totally different flavour profile.

Summer Panzanella Salad with Corn, Tomatoes & Peaches + Za'atar Croutons by The Green Life

Summer Panzanella Salad with Corn, Tomatoes & Peaches + Za'atar Croutons by The Green Life

Summer Panzanella Salad with Corn, Tomatoes & Peaches + Za'atar Croutons by The Green Life

Summer Panzanella Salad with Corn, Tomatoes & Peaches + Za'atar Croutons by The Green Life

Summer Panzanella Salad with Corn, Tomatoes & Peaches + Za'atar Croutons by The Green Life


Notes: The flavours of the tomatoes, peaches and corn are really shining here, so make sure to pick the best, ripest, and sweetest fruits and vegetables to get the best results. This salad can be eaten on its own (the bread makes it quite filling) or served as a side dish. I used a spelt and flax sourdough bread from a local bakery – so good! But feel free to use any bread of your choice and go gluten-free if necessary. 

Print

Summer Panzanella Salad with Za'atar Croutons

Servings 6

Ingredients

For the za'atar croutons:

  • 4 cups pieces/cubes of day-old crusty bread (use gluten-free if needed) I used a spelt sourdough bread
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp za'atar spice blend

For the salad:

  • 2 ears of corn husks removed
  • 3 cups cherry tomatoes halved
  • 3 ripe peaches pitted and sliced
  • 1 ripe avocado pitted and sliced
  • 1/2 cup packed fresh basil chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tsp white wine vinegar
  • 1 tbsp finely chopped red onion or shallot
  • Sea salt + black pepper to taste

Instructions

For the croutons:

  1. Preheat the oven to 350F.

  2. Place the pieces of bread on a large baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with za'atar. Toss to coat. Bake in the oven for 13-15 minutes, flipping the croutons halfway through. Once the croutons are golden brown and crispy, remove from the oven and set aside.

For the salad:

  1. Grill the ears of corn on a medium-hot grill until charred, about 7-8 minutes. Let cool slightly. With a sharp knife, cut down the sides of the cobs to remove the kernels.

  2. Place the cherry tomatoes, sliced peaches, avocado, grilled corn kernels and chopped basil in a large bowl.

  3. In a small bowl, mix together the olive oil, white wine vinegar and chopped onion. Drizzle the vinaigrette on top of the salad. Season with sea salt and a few grinds of pepper and toss to combine. Add the cooled za'atar croutons and toss again.

  4. Let the mixture sit for about 10 minutes so that the juices can soak into the bread. Serve with more basil on top if you'd like.

Summer Panzanella Salad with Corn, Tomatoes & Peaches + Za'atar Croutons by The Green Life


More summer salads:

Creamy Kale Salad with Grilled Peaches and Spicy Croutons

Grilled Romaine Salad with Corn, Tomatoes and Peaches

Farro Salad with Crispy Chickpeas and Sumac Vinaigrette

Leave a Comment

  • This is such a beautiful salad and I love combining peaches or fruits like mango in my summer salads. It gives a nice hint of subtle sweetness. I still have beautiful basil from my garden, so need to make this one next week! Pinned this, dear Sophie!