Hot Honey, Salami, Corn + Peach Panzanella
Hot Honey, Salami, Corn + Peach
Panzanella Salad
I always say “panzanella for president of the salad club”. Because only the panzanella could convince people it’s a salad even though there isn’t a shred of lettuce to be found in it. Oh, and obviously also because it’s delicious. I mean, then again, would you expect anything less from Italians? And more specifically, Italians who decided to throw bread in a bowl and call it a salad?!
One of the best parts of this, and really any panzanella recipe, is that it’s incredibly adaptable and forgiving and one of the easiest to riff on so whatever you do, don’t overthink it! I mean, you know maybe don’t skip the main ingredients, like bread and hot honey. Ha! But use what you have to make it work for you. Use less bread and more corn, roast the corn if you prefer, skip the avocado, double up the peaches, if you’re vegan you can simply leave out the feta and salami. I promise you, however you make this salad your own, it’s going to taste amazing!
Now, of course, this hot honey, salami, corn and peach version is a bit of a stretch from the simplicity of the OG panzanella, but it’s still just as delicious and a perfect way to use up summer produce and stale bread (and, in my case when I first came up with this recipe, clean out my fridge) without really having to use the stove. My idea for this variation of the classic was a combo of two of my favorite things- summer produce and hot honey salami pizza. And it let me tell you, it delivers. It’s crunchy, salty, spicy, sweet, creamy, tangy. It truly just hits all the notes. And trust me, once you have it, for a summer supper, or a hearty side dish, with a glass (or two) or crisp white wine, I can pretty much guarantee that you, too, will be saying “panzanella for prez”!
WHAT IS PANZANELLA SALAD?
If you’re looking for a salad with greens, keep looking because this ain’t it. Panzanella is an Italian salad, a bread salad to be exact. It’s true, there are no greens to be found here. However, there’s plenty of bread. But don’t worry, what it lacks in greens, it makes up for in a whole lot of flavor.
Originating from the central region of Italy, around Tuscany, panzanella is a salad that came about as a way to use up stale bread. As with most Italian recipes, the ingredients are simple, minimal and unfussy. Traditionally, it’s just bread, tomatoes, onions, maybe some basil, maybe some cucumbers, all tossed in olive oil and vinegar. That’s it. Nothing fancy or special, no mention of lettuce or greens. In short, quite literally a bread salad. I mean leave it to the Italians to call carbs a salad, right?!
While it’s definitely thought of as a Tuscan dish, different variations of it can be found throughout Italy and kitchens around the world. It’s one of those dishes that’s super adaptable, really easy to riff on and make with rough measurements so it only makes sense that so many variations, including the one I’m sharing in this post, can be found these days.
WHAT’S THE BEST BREAD TO USE FOR PANZANELLA SALAD?
Let’s be honest, we know what the best bread is here. It’s the rustic country loaf from some small town in the Tuscan country side. Which is a dream, but sadly, we can’t all be Tuscan residents, so what’s a gal (or guy) to do for bread? The good news, really any day old bread will do nicely. However, I like to use one that is especially rustic and hearty. A sourdough bread is my go-to to option but ciabatta, a baguette, or any of those loaves that the grocery store labels as a “country loaf” or a “French loaf” and are usually round will work well. And even if your bread isn’t quite rustic enough or stale enough, don’t worry. The bread gets toasted up (I prefer on the stovetop, but I also give directions for the oven, if you prefer) as part of my recipe to help mimic the perfect toasty crunchiness of day old bread.
As far as how much bread to use, remember this is a bread salad aka it’s making up the bulk of our base. As a general rule of thumb I generally use about 1-1.5 large slices of bread per person/serving (1 if it’s a side dish, 1.5 if it’s for a main dish).
HOW TO MAKE PANZANELLA SALAD
This hot honey and salami variation of panzanella salad has just a few more ingredients than a traditional panzanella does but don’t worry, it still comes together quickly and easily with a few simple steps.
TOAST THE BREAD- You can do this in the oven (I give directions for that, too), but I like to do this step in a cast iron skillet on the stovetop for max crispiness but minimal heat (aka not turning on the oven in the middle of summer) with a combination of oil and butter for a rich, crunchy finish. Simply melt the butter and olive oil together, toss in the bread cubes, season with salt, give it a toss every once in a while and cook until the bread is golden brown and crispy. Allow to cool to room temperature before using.
PREP THE PRODUCE- While the bread crisps, cut the kernels off the corn cob, slice your peaches and tomatoes and chop the herbs.
MAKE THE PANZANELLA- Now for the easiest part! Toss everything together in a bowl. Drizzle with honey, olive oil, vinegar and salt and pepper to taste and it’s ready to go!
ENJOY!- This salad is good to enjoy as soon as it’s mixed together. However, one of the great things about it is that it also tastes delicious even after sitting for a bit as the flavors and juices have time to meld together even more.
NOTES + SUBSTITUTIONS
This is the most adaptable recipe and one of the easiest to riff on so whatever you do, don’t overthink it! I mean, you know maybe don’t skip the main ingredients, like bread and hot honey. Ha! But use what you have to make it work for you. Use less bread and more corn, roast the corn if you prefer, skip the avocado, double up the peaches, if you’re vegan you can simply leave out the feta and salami. I promise you, however you make this salad your own, it’s going to taste amazing!
TIPS
As a general rule of thumb I use about 1-1.5 large slices of bread per person/serving (1 if it’s a side dish, 1.5 if it’s for a main dish).
For toasting the bread, if you only have oil or butter you can use either. I like the results and flavor best when I use a mix of the two but it definitely isn’t necessary. Additionally, feel free to add more of either if you find your bread is getting too dry when you’re cooking it.
I like to avoid turning on the oven and I like toasting the bread on the stovetop but if you prefer, you can toast your bread in the oven. Simply spread it out in a single layer on a baking sheet, skip the butter and drizzle generously with olive oil, then sprinkle with salt. Bake in a preheated 400 degree oven for about 12-5 minutes, stirring occasionally, until the bread is golden brown and crispy. Allow to cool before adding to the salad.
For the corn, I like it raw, but if you want to switch it up a bit and add another layer of flavor, feel free to give it a quick char before adding it to the salad, or use leftover grilled corn. You can also use frozen corn if you don’t have fresh, but in this case, I definitely like to char it a bit first.
For the best and freshest flavor, I recommend slicing your produce just before adding it to the salad and avoid pre-slicing or prepping any of it ahead of time. The one exception would be the corn, especially if you cook it or char it, or have leftover cobs that you maybe grilled previously.
MAKE AHEAD
You can prep the bread a day in advance. Once it’s cooled, I’ll either keep it right in the pan or spread it out on a baking sheet and keep it in the oven (with the oven off, of course), or you can always store it in an airtight container.
SUBSTITUTIONS
PEACHES- Use another stone fruit, like plums or nectarines, or even try melon.
FETA- Try ricotta salata or cotija cheese instead. Goat cheese would also be nice but keep in mind that it’s creamier versus the salty crumbliness you get from the other cheeses.
SALAMI- Use prosciutto instead, or skip it altogether to make this salad vegetarian.
HOT HONEY- Instead of using a pre-made hot honey, mix together 2 parts honey to 1 part calabrian chili paste or sriracha and use that instead.
WHAT TO SERVE WITH PANZANELLA SALAD
Panzanella is truly perfect and hearty enough to enjoy all on its own (I mean, hello! It’s made of bread! Ha!). There’s almost nothing better than a bowl of this with a nice glass of a crisp white wine on a warm summer evening. However, if you want to enjoy it as more of a side dish instead I especially love this variation paired with grilled steak, chicken, shrimp or fish, or even just a few sides of vegetables, such as grilled zucchini or artichoke hearts, since ya know, there aren’t greens in the actual salad itself.
SUMMER PANZANELLA SALAD
SERVES 4-6
INGREDIENTS
FOR THE BREAD
6 cups rough torn/chopped sourdough bread cubes
1 tablespoon butter
2 tablespoons extra virgin olive oil
FOR THE SALAD
Generous pinch kosher or sea salt
2 ears of corn on the cob, raw, kernels sliced off
2 medium-sized heirloom tomatoes, cut into thin wedges
1 large peach, thinly sliced
1 large avocado, peeled and pitted and either thinly sliced or cut into small cubes
2-3 ounces salami, sliced into thin strips
5-6 ounces feta cheese, crumbled
1/4 cup roughly chopped fresh basil
1/4 cup roughly chopped fresh parsley
1-3 tablespoons hot honey (use more or less depending on how spicy or more mild you prefer it)
3 tablespoons rosé or white balsamic
1/4 extra virgin olive oil
A drizzle of Calabrian chili oil (totally optional and definitely not necessary but great to use if you do have it as it adds a little extra heat)
Salt and pepper, to taste
DIRECTIONS
In a large cast iron skillet, on medium-high heat, melt together the butter and olive oil. Once it’s melted and hot, toss in the bread, sprinkle generously with salt (about 1/2 teaspoon), and cook, stirring occasionally, until the bread is golden brown and crispy, about 15-18 minutes. Remove from the heat and allow to cool.
If you prefer, you can toast your bread in the oven. Simply spread it out in a single layer on a baking sheet, skip the butter and drizzle generously with olive oil, then sprinkle with salt. Bake in a preheated 400 degree oven for about 12-5 minutes, stirring occasionally, until the bread is golden brown and crispy. Allow to cool before adding to the salad.
Once the bread is cool, layer your ingredients together in a large serving dish or salad bowl. I like to go from hearty to lightest ingredients, so I start with bread, then corn, salami, peaches, avocado, tomato, feta cheese and finish with herbs.
For the dressing, I drizzle everything directly onto the salad. However, if you prefer, you can whisk the dressing together in a separate small bowl, then pour it over the salad.
Whichever method you choose for the dressing, give the salad a toss after you add the dressing, right before serving the salad.
NOTES
This makes enough for approximately 4 main dish size servings or 6 side dish size servings.
This is the most adaptable recipe and one of the easiest to riff on so whatever you do, don’t overthink it. I mean, you know maybe don’t skip the main ingredients, like bread and hot honey. Ha! But use what you have to make it work for you. Use less bread and more corn, roast the corn if you prefer, skip the avocado, double up the peaches, if you’re vegan you can simply leave out the feta and salami. I promise you, however you make this salad your own, it’s going to taste amazing!
TIPS
As a general rule of thumb I use about 1-1.5 large slices of bread per person/serving (1 if it’s a side dish, 1.5 if it’s for a main dish).
For toasting the bread, if you only have oil or butter you can use either. I like the results and flavor best when I use a mix of the two but it definitely isn’t necessary. Additionally, feel free to add more of either if you find your bread is getting too dry when you’re cooking it.
I like to avoid turning on the oven and I like toasting the bread on the stovetop but if you prefer, you can toast your bread in the oven. Simply spread it out in a single layer on a baking sheet, skip the butter and drizzle generously with olive oil, then sprinkle with salt. Bake in a preheated 400 degree oven for about 12-5 minutes, stirring occasionally, until the bread is golden brown and crispy. Allow to cool before adding to the salad.
For the corn, I like it raw, but if you want to switch it up a bit and add another layer of flavor, feel free to give it a quick char before adding it to the salad.
For the best and freshest flavor, I recommend slicing your produce just before adding it to the salad and avoid pre-slicing or prepping any of it ahead of time. The one exception would be the corn, especially if you cook it or char it, or have leftover cobs that you maybe grilled previously.
MAKE AHEAD
You can prep the bread a day in advance. Once it’s cooled, I’ll either keep it right in the pan or spread it out on a baking sheet and keep it in the oven (with the oven off, of course), or you can always store it in an airtight container.
SUBSTITUTIONS
PEACHES- Use another stone fruit, like plums or nectarines, or even try melon.
FETA- Try ricotta salata or cotija cheese instead. Goat cheese would also be nice but keep in mind that it’s creamier versus the salty crumbliness you get from the other cheeses.
SALAMI- Use prosciutto instead, or skip it altogether to make this salad vegetarian.
HOT HONEY- Instead of using a pre-made hot honey, mix together 2 parts honey to 1 part calabrian chili paste or sriracha and use that instead.
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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE
