An Italian Inspired Delight
I’m always on the lookout for new recipes that healthy and easy to make, 
but I also find variety to be important. Usually I explore all types of cuisine to find what I’m looking for: American, Indian, Asian, Mexican, etc. Because I was raised in an Italian household, I often find myself gravitating towards Italian food, but I’ve been very conscious about expanding my horizons because I want my daughter to enjoy a wide variety of cuisines; however, this Italian girl just couldn’t resist this recipe for Italian Breakfast Panzanella. It is easy to make and packed with flavor. Hope you enjoy it as much as I do!
Servings: 4-6 / Time: 30 mins
INGREDIENTS
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice or sherry vinegar, more as desired
- 3 garlic cloves, minced
- ½ teaspoon Dijon mustard
- ½ cup sliced red onion
- Kernels from 2 ears of fresh corn
- 10 small or 5 medium tomatoes, sliced into wedges
- 16 cherry tomatoes, sliced in half
- 3 peaches, pitted and sliced
- 4 to 5 cups cubed crusty bread
- 1 cup chopped fresh basil
- Sea salt and freshly ground black pepper
- 1 cup roster chickpeas (optional)
- 1 to 2 fried eggs per person
- sliced fresh basil