Summer Panzanella Salad
Necessity is the mother of invention, and this Italian style salad is the most delicious way I know to use up day old bread. the perfect vehicle for showing off summer corn and tomatoes, you’ll want to make this recipe all season long. Serve it on its own for a light lunch, or grill up some seafood for a company worthy dinner that’s as simple as it is delicious.
Serves 4-6
Total Time: 20 minutes
Ingredients:
3 ½ inch slices of ciabatta, French, sourdough, or boule bread (any hearty white, wheat, or multigrain bread works well)
4 tablespoons extra virgin olive oil, plus more to serve
½ red onion, peeled and sliced into half-moons (substitute a Vidalia onion or any other sweet yellow onion if needed)
2 ears of corn, shucked, and kernels removed
2 tablespoons sherry vinegar, plus more to serve (substitute balsamic or red wine vinegar if needed)
3 cups halved or quartered tomatoes (you want them bite size)
1 ball fresh mozzarella
Salt and pepper to taste
Fresh basil, to serve
Directions:
Drizzle 1-2 tablespoons olive oil over both sizes of each slice of bread. Sprinkle lightly with salt and pepper. In a large skillet over medium high heat, toast the bread slices so they’re golden brown on all sides. Remove to a cutting board to cool.
With the skillet still over medium high heat, add the red onion, along with 1 tablespoon olive oil, 1 tablespoon sherry vinegar, and a pinch of salt and pepper. Stir often and cook until just beginning to caramelize, about 2-3 minutes. Remove and set aside.
Add the corn kernels to the skillet along with 1 tablespoon olive oil and a pinch of salt and pepper. Stir often and cook until just beginning to soften, about 1-2 minutes. Remove and set aside.
Cut the bread slices into bite size cubes, and tear the mozzarella into bite size pieces.
In a large bowl or platter, gently toss together the cubed bread, red onion, corn, tomatoes, mozzarella, a drizzle of sherry vinegar and olive oil, and salt and pepper to taste. Sprinkle over some torn fresh basil, and enjoy!
