Tomato and Corn Panzanella
A simple yet flavorful summer salad mix.
Ingredients
- 5 cups country bread cubed
- 1/4 cup extra virgin olive oil
- 3 tbsp extra virgin olive oil
- 2 tspn kosher salt
- 1 1/2 tspn black pepper
- 1 small shallot minced
- 1 clove garlic minced
- 1 tspn dijon mustard
- 1/4 cup sherry vinegar
- 2 cups corn kernals
- 4 medium heirloom tomatoes cut into 1 inch pieces
- 1/2 lb mozzarella cheese
- 1 cup fresh basil leaves
Instructions
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Preheat the oven to 350˚F.
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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.
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Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
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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.
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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.
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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.
