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Balsamic Tomato, Corn and Cucumber Panzanella

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  • Prep 15 min
  • Total 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.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 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


  • 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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