Balsamic Tomato, Corn and Cucumber Panzanella

Panzanella is a fabulous salad made with bread, veggies and a tasty dressing. The bread soaks up the dressing and compliments the other flavors in this fresh fall salad.

Balsamic Tomato, Corn and Cucumber Panzanella

scaronRecipe by scaron

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15 minutes

30 minutes

8

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    Tips & Techniques

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    Ingredients

    • salt and pepper, to taste
    • 1 tbsp honey
    • 3 tbsp balsamic vinegar
    • 1/4 cup olive oil
    • 1/2 cup chopped purple basil (aka opal basil)
    • 1 medium cucumber, peeled and diced
    • 1 1/2 cup diced fresh tomatoes
    • 3 ears sweet corn, steamed or boiled
    • 1/2 loaf day-old Italian bread

    Directions

    1. 1Preheat the oven to 350 degrees.
    2. 2Tear the bread into bite-size chunks. Arrange on a baking sheet and bake for 10 minutes, stirring once about half way through.
    3. 3Meanwhile, use a knife to cut the kernels from the ears of corn. (Hold the corn vertically on a cutting board and cut down so that the kernels fall onto the board.)
    4. 4In a large mixing bowl, combine the kernels of corn, tomato, cucumber and basil. Stir well. Then, set aside.
    5. 5In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
    6. 6Pour the dressing over the corn mixture. Stir well to combine. Add the bread to the bowl and stir well. Let sit 10 minutes, then stir again.
    7. 7Transfer the salad to a serving bowl and serve.

    Categories: Salads, Vegetable Salads, Comfort Foods, Italian, Vegetarian

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