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Balsamic Tomato, Corn and Cucumber Panzanella

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Balsamic Tomato, Corn and Cucumber Panzanella
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8
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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.

Ingredients

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

Directions

  • 1 Preheat the oven to 350°F.
  • 2 Tear the bread into bite-size chunks. Arrange on a baking sheet and bake for 10 minutes, stirring once about half way through.
  • 3 Meanwhile, 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 In a large mixing bowl, combine the kernels of corn, tomato, cucumber and basil. Stir well. Then, set aside.
  • 5 In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
  • 6 Pour 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 Transfer the salad to a serving bowl and serve.
Nutrition Information 
No nutrition information available for this recipe
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