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Summer Corn & Tomato Panzanella Salad: 5 Minutes

Summer Corn & Tomato Panzanella Salad
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A vibrant Summer Corn & Tomato Panzanella Salad, perfect for showcasing the best of seasonal produce. This rustic bread salad is a delightful way to use up ripe tomatoes and sweet corn, tossed with toasted bread cubes and a light, zesty dressing.

Ingredients

Scale
  • 1 pound ripe tomatoes, mixed varieties, cut into bite-sized pieces
  • 2 cups corn kernels, fresh or frozen
  • 1 small red onion, thinly sliced
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 4 cups day-old crusty bread, cut into 1-inch cubes
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Spread the bread cubes on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Toast in the oven for 10-15 minutes, or until golden brown and crisp. Let cool.
  3. In a large bowl, combine the chopped tomatoes, corn kernels, and sliced red onion.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. This is your dressing!
  5. Pour the dressing over the tomato and corn mixture. Add the torn basil leaves.
  6. Gently toss everything to combine.
  7. Add the toasted bread cubes to the salad.
  8. Toss again to coat the bread with the dressing and vegetables.
  9. If using, sprinkle with Parmesan cheese.
  10. Serve immediately or let it sit for about 15 minutes for the flavors to meld.

Notes

  • For extra flavor, grill the corn before cutting it off the cob.
  • You can substitute other fresh herbs like parsley or mint for basil.
  • If you don’t have day-old bread, you can toast fresh bread until it’s firm.

Nutrition

Find it online: https://spoonfulsnap.com/summer-corn-tomato-panzanella-salad/