Balsamic Tomato, Corn and Cucumber Panzanella

Steps

• 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.