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Wednesday Salad

8 In food

Summer Peach and Corn Panzanella Salad

peaches, corn, crusty bread, arugula, mozzarella drizzled with olive oil and balsamic vinegar for this refreshing panzanella salad of summer

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This peach and corn panzanella salad is bright, flavorful and filled with summer’s bounty.

When you’re coming home from the farmer’s market with your fresh summer produce like corn and peaches, this is the perfect salad to make. Serve with some grilled chicken, fish or burgers for the ultimate easy breezy summer meal.  (For more peach recipes check out this whipped burrata with hot honey and peaches.)

What is a panzanella salad?

Traditionally, a panzanella salad is a Tuscan salad made with old crusty bread, soaked with vinegar and the juice of tomatoes and served in a deep platter so that the bread can soak up all the juices.

Why you will like my version of this summer peach and corn panzanella salad

My version adds sweet juicy peaches and corn that are in season for the summer. I left out the tomatoes in mine since I don’t like tomatoes but you could definitely add them as they pair well with peaches.

I served mine over a bed of arugula to add some greens and more bulk and then drizzled with my homemade balsamic vinegar dressing.

You can enjoy this salad on it’s own for a light meal or it makes the perfect side dish when you don’t feel like cooking.

Summer peach and corn panzanella salad - arugula with peaches, corn, toasted bread, mozzarella with an olive oil and balsamic dressing

Summer Peach and Corn Panzanella Salad

Ingredients:

  • 1 loaf of crusty bread, cubed
  • 4 Tbsp olive oil
  • salt/pepper to taste
  • 2 handfuls arugula
  • 2 ripe peaches, sliced and pitted
  • 3 ears of corn, grilled and cut off the cob
  • 1 block mozzarella cheese, cut into cubes
  • 1 tsp dijon mustard
  • 4 Tbsp cup balsamic vinegar
  • 1 tsp honey
  • chopped basil to taste

 

Directions:

1.) Preheat the oven to 350 degrees F.

2.) On a parchment lined baking sheet, spread out the cubed bread. Drizzle with olive oil and salt, toss well. Bake until toasted.

3.) On a platter, add a bed of arugula.

4.) Top with sliced peaches, roasted corn, and mozzarella cheese.

5.) In a small bowl or a mason jar, add the olive oil, dijon mustard, balsamic vinegar and honey. Whisk together.

6.) Drizzle the dressing on top of the salad.

7.) Sprinkle with chopped basil and sea salt. Toss.

Enjoy!

serving platter with gold trim for salads and panzanella salad ceramic etched platter for salads bamboo salad hands for tossing salad

Check out more of my favorite salad recipes here

Casesar pasta salad

Summer stonefruit and burrata salad

Kate Middleton’s watermelon salad

Lemony tuna pasta salad

 

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Summer peach and corn panzanella salad recipe

peaches, corn, crusty bread, arugula, mozzarella drizzled with olive oil and balsamic vinegar for this refreshing panzanella salad of summer

Summer peach and corn panzanella salad

5 from 4 votes
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Course Appetizer, Salad, Side Dish

Ingredients
  

  • 1 loaf crusty bread cut into cubes
  • 4 Tbsp olive oil
  • 2 handfuls arugula
  • 2 ripe peaches slilced and pitted
  • 3 ears corn grilled and cut off the cob
  • 1 block mozzarella cheese cut into cubes
  • 1 tsp dijon mustard
  • 4 Tbsp balsamic vinegar
  • 1 tsp honey
  • salt/pepper to taste
  • fresh basil chopped, to garnish

Instructions
 

  • Preheat the oven to 350 degrees F.
  • On a parchment lined baking sheet, spread out the cubed bread. Drizzle with olive oil and salt, toss well. Bake until toasted.
  • On a platter, add a bed of arugula.
  • Top with sliced peaches, roasted corn, and mozzarella cheese.
  • In a small bowl or a mason jar, add the olive oil, dijon mustard, balsamic vinegar and honey. Whisk together.
  • Drizzle the dressing on top of the salad.
  • Sprinkle with chopped basil and sea salt. Toss.
Keyword healthy recipes, peaches, salad, summer dish
July 24, 2024 By
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9 In food/ Recipes

Tortellini Caprese Salad

Tortellini caprese salad - tortellini, arugula, sun dried tomatoes, mozzarella with a pesto sauce and topped with balsamic glaze is an easy weeknight meal or side dish.

This tortellini Caprese salad is fresh and easy to put together in less than 30 minutes.

It’s not often that I make a salad that Rick says “omg this was amazing” and eats willingly. Until there was this one. This tortellini Caprese salad is an easy weeknight meatless meal, or bring as a side dish to any party or BBQ. Sharing my tortellini Caprese salad below.

Tortellini caprese salad - tortellini with sun dried tomatoes, pesto sauce, mozzarella balls, arugula and topped with a balsamic glaze

What is a Caprese salad?

Traditionally a Caprese salad is sliced tomatoes, fresh mozzarella and basil topped with balsamic vinegar. My version is a little bit different. I chose to make mine with sun dried tomatoes, pesto and threw in some arugula. One of my favorite hacks for pasta salad is to throw in some greens to make it a little more healthy. Plus the peppery arugula goes really well with this! And then I drizzled sweet balsamic glaze on the top and added some pine nuts for crunch. Absolutely delicious.

Tortellini Caprese Salad

Ingredients:

  • 1 package of cheese tortellini
  • 1-2 handfuls of fresh arugula
  • 1 jar of julienne cut sun dried tomatoes
  • 1 container mozzarella balls, drained
  • 1-2 Tbsp pesto
  • Balsamic glaze
  • Pine nuts (optional)

Directions:

1.) Start by bringing a pot of water to boil. Cook the tortellini until al dente (about 7 minutes). Drain the hot water then rinse the tortellini with cold water.

2.) In a large bowl add the tortellini, arugula, sun dried tomatoes, mozzarella and pesto.

3.) Mix well.

4.) When ready to serve drizzle the top with balsamic glaze.

5.) Add some pine nuts for crunch.

Enjoy!

Bowl of tortellini caprese pasta salad - tortellini, mozzarella, arugula, sun dried tomatoes, pesto topped with balsamic glaze.

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Pin the recipe for tortellini Caprese pasta salad - tortellini with sun dried tomatoes, arugula, mozzarella, pesto and topped with a balsamic glaze. This is an easy weeknight meal

For more of my favorite salad recipes check out

This lemony tuna pasta salad

My summer stonefruit and burrata salad

This caesar pasta salad

My hot honey pasta salad

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Tortellini Caprese Salad

5 from 2 votes
Print Recipe
Cook Time 7 minutes
Course Main Course, Salad, Side Dish

Ingredients
  

  • 1 package cheese tortellini
  • 1-2 handfuls fresh arugula
  • 1 jar julienne sun dried tomatoes drained
  • 1 container mozzarella balls drained
  • 1-2 Tbsp pesto
  • Balsamic glaze to taste
  • pine nuts optional

Instructions
 

  • Start by bringing a pot of water to boil. Cook the tortellini until al dente (about 7 minutes). Drain the hot water then rinse the tortellini with cold water.
  • In a large bowl add the tortellini, arugula, sun dried tomatoes, mozzarella and pesto.
  • Mix well.
  • When ready to serve drizzle the top with balsamic glaze.
  • Add some pine nuts for crunch.
Keyword family dinners, pasta, salad, vegetarian
July 10, 2024 By
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5 In food/ Recipes

Lemony Tuna Pasta Salad

Lemony tuna pasta salad - bowl with pasta, arugula, tuna, and a lemon vinaigrette

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This lemony tuna pasta salad is light, fresh and easy to make ahead of time for a light meal or to bring to your summer BBQs.

When you don’t feel like cooking and are looking for a light refreshing meal, this lemony tuna pasta salad checks all the boxes. It’s got fresh greens, protein, satisfying pasta and topped with a vibrant and flavorful lemon vinaigrette.  If you’re trying to watch your carbs, you can easily add more greens to bulk up this salad more. Scroll down for my recipe.

This lemony tuna pasta salad is a light and refreshing meal

Lemony Tuna Pasta Salad

Ingredients:

  • 1 box pasta (cooked al dente)
  • 2 handfuls of arugula
  • 2 cans of tuna fish, water drained
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 1 Tbsp minced garlic
  • 1 tsp crushed red pepper
  • 1 tsp Italian seasoning
  • salt/pepper
  • Parmesan cheese (measure with your heart)

Directions:

1.) Cook a 1 box of pasta until al dente ahead of time, and then store in the fridge until ready to prepare.

2.) In a large bowl, add the pasta, arugula and tuna.

3.) In a separate bowl or mason jar, combine the lemon juice, olive oil, Dijon mustard, lemon zest, garlic, and seasonings. Mix well.

Making lemony tuna pasta salad - bowl with pasta, arugula and tuna topped with a lemon vinaigrette

4.) Pour the dressing on top of the salad.

Making lemony tuna pasta salad with a lemon vinaigrette. Bowl of pasta, arugula, tuna, topped with a lemon, garlic and peppery vinegar dressing.

5.) Top with freshly grated Parmesan cheese.

 

Enjoy!!!

Lemony tuna pasta salad - bowl with pasta, arugula, tuna, and a lemon vinaigrette

 

Some of my favorite lemon inspired finds

Lemon salad bowl with lemon salad servers and tongs Women's silk resort wear, summer loungewear set with citrus fruits, Italian girl summer aesthetic, tomato girl summer, Almalfi coast Sicilian lemon scented candle lemon citrus press, grater and zester

For more of my favorite salad recipes check out

This summer stone fruit and burrata salad

My hot honey pasta salad

or click here to see all of The Wednesday Salad recipes

 

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Lemony tuna pasta salad pin the recipe

Lemony tuna pasta salad - bowl with pasta, arugula, tuna, and a lemon vinaigrette

Lemony tuna pasta salad

This lemony tuna pasta salad is a light and refreshing meal when you don't feel like cooking or just looking for something cool and satisfying. Plus it's easy to make ahead of time too for your summer BBQs or cookouts.
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Course Main Course, Salad, Side Dish

Ingredients
  

  • 1 box pasta cooked al dente
  • 2 handfuls fresh arugula
  • 2 cans tuna fish water drained
  • 1 whole lemon juiced
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 1 Tbsp garlic minced
  • 1 tsp crushed red pepper
  • 1 tsp Italian seasoning
  • salt/pepper to taste
  • Parmesan cheese measure with your heart

Instructions
 

  • Cook a 1 box of pasta until al dente ahead of time, and then store in the fridge until ready to prepare.
  • In a large bowl, add the pasta, arugula and tuna.
  • In a separate bowl or mason jar, combine the lemon juice, olive oil, Dijon mustard, lemon zest, garlic, and seasonings. Mix well.
  • Pour the dressing on top of the salad.
  • Top with freshly grated Parmesan cheese.
Keyword pasta, salad
June 26, 2024 By
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10 In food/ Recipes

The best crispy smashed potato salad

Crispy smashed potato salad - smashed yukon gold potatoes are roasted until they are crispy and mixed in a potato salad with cucumber, onion and a creamy dill sour cream dressing.

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Elevate the traditional potato salad with this crispy smashed potato salad.

If you were to ask my husband what his favorite salad is, he would say a potato salad. And a good potato salad is a staple at every summer bbq or picnic.  This crispy smashed potato salad is the absolute best version of a potato salad. Roasting the potatoes brings out a richer flavor and then they are baked until crisp to perfection to add a satisfying salty crunch.  Serve with some grilled steak (like my steak charcuterie board) or chicken.

The best crispy smashed potato salad

Ingredients:

  • 1 bag of yukon gold potatoes
  • 1 English cucumber, diced
  • 1/4 red onion, diced
  • 1 cup sour cream
  • 1/2 cup mayo
  • 2 tsp Dijon mustard
  • 2 tsp red wine vinegar
  • 1 tsp garlic, minced
  • Juice of 1/2 lemon
  • 1/4 cup dill, chopped
  • salt/pepper

Directions:

1.) Preheat the oven to 400 degrees F.

2.) Start by boiling the potatoes in water until soft.

3.) Line a baking sheet with parchment paper and place the potatoes on the baking sheet. Using a spoon or a shot glass, press down on each potato, smashing them.

4.) Drizzle with olive oil and salt and bake in the oven until crispy and golden, about 50 minutes-1 hour.

5.) In a large bowl, add the roasted potatoes (reserve some to the side to garnish) and the chopped cucumbers.

6.) In a smaller bowl, whisk together the sour cream, mayo, lemon juice, red wine vinegar, garlic, dill, salt and pepper.

7.) When ready to serve, pour the dressing onto the potatoes and cucumbers, mix well until coated.

Making crispy smashed potato salad with a sour cream and dill dressing

8.) Garnish the top with the extra roasted potatoes.

Crispy smashed potato salad - smashed yukon gold potatoes are roasted until they are crispy and mixed in a potato salad with cucumber, onion and a creamy dill sour cream dressing.

Enjoy!!!!

 

Viral tik tok vegetable chopper Ceramic white salad serving platter rattan serving basket with dome lid for outdoor dining

 

lemon juicer, zester for lemonade, recipes using lemon juice glass salad bowl with wooden base for salads

 

For more of my favorite salads click here to see the all.

You may also like

My Caesar pasta salad

This hot honey pasta salad

 

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Pin for later

 

Crispy smashed potato salad - smashed yukon gold potatoes are roasted until they are crispy and mixed in a potato salad with cucumber, onion and a creamy dill sour cream dressing.

The best crispy smashed potato salad

This is the best crispy smashed potato salad and my elevated take on the traditional. Potatoes are roasted until crispy and golden brown then mixed with cucumbers and a tangy sour cream and dill dressing. Serve with grilled steak or chicken.
5 from 3 votes
Print Recipe Pin Recipe
Cook Time 50 minutes
Course Appetizer, Salad, Side Dish

Ingredients
  

  • 1 bag Yukon gold potatoes
  • 1 English cucumber diced
  • 1/4 red onion diced
  • 1 cup sour cream
  • 1/2 cup mayo
  • 2 tsp Dijon mustard
  • 2 tsp red wine vinegar
  • 1 tsp garlic minced
  • 1/2 lemon juiced
  • 1/4 cup dill chopped
  • salt/pepper to tasted

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Start by boiling the potatoes in water until soft.
  • Line a baking sheet with parchment paper and place the potatoes on the baking sheet. Using a spoon or a shot glass, press down on each potato, smashing them.
  • Drizzle with olive oil and salt and bake in the oven until crispy and golden, about 50 minutes-1 hour.
  • In a large bowl, add the roasted potatoes (reserve some to the side to garnish) and the chopped cucumbers.
  • In a smaller bowl, whisk together the sour cream, mayo, lemon juice, red wine vinegar, garlic, dill, salt and pepper.
  • When ready to serve, pour the dressing onto the potatoes and cucumbers, mix well until coated.
  • Enjoy!
Keyword bbq, picnic, potato, salad, summer dish

 

June 18, 2024 By
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