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Summer Panzanella

This simple panzanella salad let’s summer’s best flavors shine. Serve at your next backyard barbecue or poolside potluck--it’s sure to be a hit!

by Rie McClenny and Alexis Deboschnek

Ingredients

for 4 servings

  • 5 cups
    country bread, cubed (175 g)
  • ¼ cup
    extra virgin olive oil, divided, plus 3 tablespoons (60 mL)
  • 2 teaspoons
    kosher salt, divided
  • 1 ½ teaspoons
    freshly ground black pepper, divided
  • 1 small shallot, minced
  • 1 garlic, minced
  • 1 teaspoon
    dijon mustard
  • ¼ cup
    sherry vinegar (60 mL)
  • 2 cups
    corn kernals (350 g)
  • 4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces
  • ½ lb
    fresh mozzarella cheese, torn into pieces (225 g)
  • 1 cup
    fresh basil leaves, loosely packed (40 g)
    Calories 691
    Fat 30g
    Carbs 77g
    Fiber 6g
    Sugar 14g
    Protein 26g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
  3. Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
  4. In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
  5. Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
  6. Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
  7. Enjoy!
 

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