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Balsamic Tomato, Corn and Cucumber Panzanella

Prep 15 min
Total 30 min
Servings 8

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. MORE + LESS -

Scaron

August 4, 2016

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

Steps

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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.