Summer Harvest Panzanella Salad with Candied Pecans

This colorful salad celebrates the flavors and textures of American summer harvest. A sweet and crunchy twist on the classic Italian bread salad, featuring juicy corn, tangy cherry tomatoes, and crunchy candied pecans.

🛒 Ingredients

• 4 cups country bread
• 1 cup corn kernels
• 2 cups cherry tomatoes
• 1 medium red onion
• 1/4 cup fresh basil
• 1/2 cup candied pecans
• 1/4 cup feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 350°F (175°C). Cut country bread into 1-inch cubes and toast in the oven for 5-7 minutes or until lightly browned.

2. 2

   Step 2: In a large bowl, whisk together olive oil, balsamic vinegar, salt, and a pinch of black pepper.

3. 3

   Step 3: Add corn kernels, cherry tomatoes, red onion, and toasted bread to the bowl. Toss gently to combine.

4. 4

   Step 4: In a small bowl, crumble feta cheese and mix in chopped fresh basil.

5. 5

   Step 5: Add the feta-basil mixture to the bread mixture and toss gently to combine.

6. 6

   Step 6: Sprinkle candied pecans on top of the salad and toss one more time to distribute.

7. 7

   Step 7: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

8. 8

   Step 8: Serve chilled, garnished with additional fresh herbs if desired.

💡 Pro Tips

To make candied pecans, preheat oven to 300°F (150°C). Toss 1 cup of pecan halves with 1 tablespoon of maple syrup and 1 tablespoon of water. Spread on a baking sheet and bake for 10-12 minutes or until caramelized.

📊 Nutrition per Serving