Summer Panzanella Salad with Coconut Curry Dressing

The fresh summer produce really shines in this stone fruit 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 remarkable, take the time to source local produce. I picked the tomatoes and herbs from my garden, picked up a baguette at Prager Bros. in Hillcrest, peaches from the farmer’s market and corn from Chino Farms. Lazy Acres also has some great local produce, if you want a one-stop-shop.

Tomato, Corn & Stone Fruit Panzanella Salad
with Coconut Curry Dressing

Originally from MIHO’s Chef Rocío Siso-Gurriarán

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INGREDIENTS

DRESSING

• Juice of 1 lemon

• Juice of 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

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

• torn baguette, toasted

• 1 cup mixed herbs such as mint, basil, parsley and coriander flowers

PREPARATION

1. Combine all dressing ingredients and set aside.

2. 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.

3. 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.

4. In a serving bowl, mix tomatoes, corn & stone fruit and season with salt and pepper. Add toasted bread and pour dressing over the salad dressing. Add fresh chopped herbs. Toss again to coat and transfer to a serving bowl or platter. Enjoy!