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!
Author: Rie McClenny & Alexis Deboschnek/Photo credits to tasty.com
Recipe type: Appetizer
Ingredients
5 cups country bread (175 g), cubed
¼ cup extra virgin olive oil (60 mL), divided, plus 3 tablespoons
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 (225 g), torn into pieces
1 cup fresh basil leaves (40 g), loosely packed
Instructions
Preheat the oven to 350˚F (180˚C).
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.
Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
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.
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.
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.
Enjoy!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2020/07/23/summer-panzanella/