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!
Provided by Rie McClenny
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 691 calories, Carbohydrate 77 grams, Fat 30 grams, Fiber 6 grams, Protein 26 grams, Sugar 14 grams
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