You know what goes really well together? Cornbread, peaches, and prosciutto. Here’s how those got incorporated into a panzanella salad (which is VERY loosely considered a salad). Let’s get into it:

This “salad” is not ideal as a make ahead, although you totally can do it: just keep the cornbread croutons and almonds out of the dressing until serving time. All other ingredients can go in the dressing beforehand to marinate.

*This was inspired from The Food Network’s Katie Lee’s recipe.*

The Recipe:

• 1 pan of cornbread, cut into cubes (I bought mine, feel free to make your own)
• 2 peaches, cut in half, pits removed  (not overly ripe)
• 1 fennel bulb, cut in half (3T chopped fronds reserved)
• 1 pack cherry tomatoes, halved
• 1 large cucumber, cut into pieces
• 1 red bell pepper, cut into pieces
• 1 shallot, finely sliced
• 6 pieces prosciutto, torn
• 1/4 cup finely chopped roasted salted almonds
• 1/3 cup balsamic vinegar
• 3/4 cup olive oil
• 1 cm of finely grated jalapeño (don’t go crazy)
• 1 cm of finely grated ginger (again, don’t go crazy)
• 1 small shallot, finely grated
• 1/4t red pepper flakes
• 2t honey
• A generous amount of salt and pepper
• A 350°F oven

*************************************************************************************

Bake the cornbread croutons: drizzle cornbread with olive oil and bake until golden and crispy and dried out, turning so all sides are evenly cooked.

Brush the peach and fennel with olive oil and grill until beautifully grill-marked. Chop them up to the same size as the other veggies.

Make the dressing! Put the vinegar in the bowl you plan to serve this in and add the red pepper flakes, honey, grated jalapeño, ginger, and shallot. Whisk nicely. While whisking, stream in olive oil. It should be thick! SALT and PEPPER that dressing. Heavily. This is the only seasoning the salad will have.

Add all veggies to dressing and toss to coat. Check seasoning levels.

Gently toss in croutons and almonds when ready to serve.

Garnish with fennel fronds and prosciutto pieces!

This is also delicious with cheese: mozzarella, goat cheese, feta…they’re all great. It is ALSO great without the bread if you’re gluten free (or make your own cornbread for it). Enjoy!