How to Make a Charred Corn and Tomato Panzanella Salad
Charred Corn and Tomato salad with toasty sourdough bread make for the best Panzanella Salad to enjoy all summer!
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Ingredients
- 12 ounces cherry tomatoes, halved - or whole tomatoes, quartered
- 1 clove garlic, minced or finely grated
- 1 small shallot, minced
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 3 cups 1-inch cubed sourdough bread - can also use ciabatta, or French baguette
- 3 ears Dandy Sweet Corn, grilled
- softened butter (for corn)
- 1/2 cup chopped fresh herbs - such as basil, parsley, chives, etc
- 1/3 cup Parmesan cheese, shaved or grated
- Kosher salt & ground black pepper, to season/taste
Instructions
- Add the halved cherry tomatoes to a strainer, toss with about 2 teaspoons of Kosher salt and a pinch of pepper. Let drain over a bowl for 20-30 minutes.
- Preheat your oven to 300℉. Place the bread cubes on a small baking sheet, and drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Toss to coat. Toast 12-15 minutes, until crisp - just toasty enough to soak up the dressing. Remove from oven and set aside to cool.
- Preheat your grill to 400℉. Coat corn in softened butter and place corn on the grill for 10-12 minutes over indirect heat, turning the cobs 1/4 turn every 3 or so minutes. Alternatively, you can cook the corn in a grill pan over the stovetop.
- Once cooled, cut corn away from cobs and set aside.
- Remove strainer with tomatoes from the bowl and set strainer aside. To the bowl with the strained tomato juice, add garlic, shallot and red wine vinegar to the bowl. Whisking constantly, drizzle in remaining 3 tablespoons olive oil. Season dressing to taste with salt and pepper, if needed.
- Combine toasted bread, grilled corn, tomatoes, shaved cheese and dressing in a large bowl. Add chopped herbs and toss everything to coat. Let rest 30 minutes at room temperature before serving, tossing occasionally until the dressing is absorbed by the bread.
Notes
If you'd like to grill indoors: heat a skillet or grill pan on medium high heat, and follow the same instructions in the recipe card above.
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