Corn and Tomato Salad
An easy grilled corn, juicy tomato, creamy mozzarella, buttery French bread and fresh basil Panzanella salad that is absolutely flavour packed.
Ingredients
For the dressing:
- 1 garlic clove minced
- 1 tsp Dijon mustard
- 3 Tbsp white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch red pepper flakes
- 1 Tbsp parmesan cheese finely grated
- 2 Tbsp capers
For the bread:
- 3 Tbsp olive oil
- 2 Tbsp butter
- 6 cups French bread cut into cubes (about 1” size)
For the salad:
- 1 cup corn kernels from about 2 ears corn*
- 3 baby cucumbers chopped
- 14-15 grape or cherry tomatoes halved
- 1 red pepper diced
- 1/4 red onion thinly sliced**
- 1 bunch fresh basil sliced into ribbons
- 1 1/2 cups mini Bocconcini cheese or torn fresh mozzarella
Instructions
Make the dressing:
- Add the garlic, dijon, vinegar, olive oil, salt, pepper and red pepper flakes to a bowl and whisk well.
- Stir in the parmesan and the capers. Set aside.
Make the toasted bread:
- Heat the oil and the butter in a large skillet.
- Add the bread, stir and season heavily with S&P.
- Continue to cook over low-med heat, stirring often until browned, about 8-9 minutes. Set aside.
Make the salad:
- In a large bowl combine the corn, tomatoes, cucumber, pepper and red onion.
- Add the bread cubes and pour over the vinaigrette. Toss well, taste and add S&P to taste, if needed.
- Add the basil and toss again.
- Serve.
Notes
*buttered and grilled in grill pan or skillet rotating so butter melts in on all sides and there are a few brown spots, cut off cobs
**I like to rinse and drain the slices to take some of the bite out of the onion
Tried this recipe?Let us know how it was!