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
- In a cast iron skillet, toss cubed baguette pieces with a drizzle of olive oil, salt and pepper to taste.
- Toast bread until just browned and crispy and toss during the last minute of cooking with balsamic.
- Remove from heat and let cool in a sheet pan.
- In a large bowl, combine fresh corn, chopped tomatoes, red onion, and basil.
- Drizzle corn and tomato mixture with olive oil and season with salt and pepper.
- Fold in crispy bread cubes until fully combined and let rest for 10 minutes before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2016/07/28/summer-corn-panzanella-salad/
3.5.3208