Summer Corn Panzanella Salad.
  • One baguette, cubed
  • Olive oil, salt and pepper
  • 1 Tbsp of Balsamic Vinegar
  • 3 Ears of fresh corn, cooked and removed from cob
  • 2.5 Cups of mixed heirloom tomatoes, halved or quartered
  • ¼ Cup of red onion, minced
  • ¼ Cup of loosely packed fresh basil
  1. In a cast iron skillet, toss cubed baguette pieces with a drizzle of olive oil, salt and pepper to taste.
  2. Toast bread until just browned and crispy and toss during the last minute of cooking with balsamic.
  3. Remove from heat and let cool in a sheet pan.
  4. In a large bowl, combine fresh corn, chopped tomatoes, red onion, and basil.
  5. Drizzle corn and tomato mixture with olive oil and season with salt and pepper.
  6. Fold in crispy bread cubes until fully combined and let rest for 10 minutes before serving.
Recipe by DomestikatedLife at