This simple panzanella salad let’s summer’s best flavors shine. Serve at your next backyard barbecue or poolside potluck--it’s sure to be a hit!
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
5 cups country bread (175 g), cubed
¼ cup extra virgin olive oil (60 mL), divided, plus 3 tablespoons
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
1 small shallot, minced
1 garlic, minced
1 teaspoon dijon mustard
¼ cup sherry vinegar (60 mL)
2 cups corn kernals (350 g)
4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces
½ lb fresh mozzarella cheese (225 g), torn into pieces
1 cup fresh basil leaves (40 g), loosely packed
Nutrition Info
Calories 691
Fat 30g
Carbs 77g
Fiber 6g
Sugar 14g
Protein 26g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C).
2. Step
Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
3. Step
Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
4. Step
In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
5. Step
Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
6. Step
Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
