Tomato, Corn & Stone Fruit Panzanella Salad with Coconut Curry Dressing
The fresh summer produce really shines in this panzanella salad, but what makes this so different than any other tomato salad is the creamy, tangy coconut curry dressing. The acid from the lemon and lime really mellow out the heat of the serrano, so don’t worry about it being too spicy. It’s perfect just the way it is. It’s best to toss this salad about 10-15 minutes before serving so the juices from the fruit and the dressing can soak into the toasted bread.
To really make this salad shine, take the time to find the best local produce. I picked the tomatoes and herbs from my garden, picked up a baguette at Prager’s in Hillcrest, peaches from Specialty Produce and corn from Chino Farms. Lazy Acres also has some great local produce, if you want a one-stop-shop.
INGREDIENTS
DRESSING
1 lemon
1 lime
1 TBSP honey
2 TBSP coconut milk
2 TBSP extra virgin olive oil
1 tsp curry powder
1 chile (fresno or serrano), thinly sliced
1 TBSP diced shallots
Salt & pepper to taste
Make the dressing:
Juice both lemon and lime and mix with the rest of dressing ingredients, stir up and set aside. Can be made ahead of time and refrigerated for up to one week.
INGREDIENTS
SALAD
2 or 3 ripe stone fruit such as nectarine, plum, apricot or peach, pitted and sliced
2 ripe tomatoes, cored and cut in wedges
1 cup blistered cherry tomatoes
1 large corn ear, shucked
4 thin baguette slices, toasted
1 cup mixed herbs such as mint, basil, parsley and coriander flowers
Method:
Preheat oven at 350 F. With serrated knife, cut baguette into ¼ inch slices or tear into large chunks. Coat with olive oil and salt and pepper. Toast bread for 8-10 minutes. Once done, side aside and let cool.
While bread is in the oven heat up a cast iron skillet to blister cherry tomatoes. When your skillet is smoky add tomatoes and let them get charred. Do not use oil at all, it can catch on fire since the skillet is so hot. This can also be done on the grill. Let tomatoes cool down on a plate at room temperature.
In a serving bowl, mix tomatoes, corn & stone fruit and season with salt and pepper. Roughly crush the toasted baguette slices with your hands over the salad. Drizzle generously with the salad dressing and fresh herbs. Toss again to coat and transfer to a serving bowl or platter. Enjoy!
