Tomato Corn Panzanella

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 8 oz crusty sourdough or ciabatta loaf
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 2 garlic cloves
• 1 1/2 lb ripe tomatoes (heirloom or vine)
• 2 cups fresh corn kernels (from about 3 ears)
• 1 medium English cucumber
• 1 red bell pepper
• 1/4 medium red onion
• 1 packed cup fresh basil leaves
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup crumbled feta (optional)

Instructions

1. 1Preheat the oven to 375°F. Tear the bread into rough 1-inch pieces and spread them on a rimmed baking sheet.
2. 2Drizzle the bread with olive oil and toss with minced garlic until every piece is lightly coated. Toast 12 to 15 minutes, tossing once, until golden and crisp at the edges but still a little chewy inside. Cool on the sheet.
3. 3Core the tomatoes and cut into generous bite-size wedges or chunks, catching any juices in the bowl. Add the raw corn kernels straight from the cob.
4. 4Halve the cucumber lengthwise, scoop out seeds if watery, and slice into half-moons. Dice the red bell pepper and thinly slice the red onion. Add everything to the tomato-corn bowl.
5. 5Tear the basil leaves into the salad so the oils release. Season the vegetables lightly with salt and black pepper and let them sit 5 minutes so juices start to pool.
6. 6In a small jar or bowl, whisk the remaining olive oil with red wine vinegar, Dijon, salt, and black pepper until emulsified and bright.
7. 7Add the cooled croutons to the vegetable bowl. Pour the vinaigrette over top and toss gently but thoroughly so the bread begins to soak up the tomato juices without turning soggy.
8. 8Rest the panzanella 10 minutes at room temperature, tossing once more halfway. Taste and adjust salt or vinegar if needed.
9. 9Divide among shallow bowls or lunch containers. Finish with crumbled feta if using and a few extra torn basil leaves. Serve immediately while the bread still has texture contrast.