Tomato Corn Panzanella

Panzanella began as a thrifty Tuscan answer to stale bread, tossed with peak summer tomatoes and sharp vinegar. This version folds in sweet fresh corn and creamy mozzarella for a bright lunch that still honors the classic bread-soaking technique.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 42g carbs
• 23g fat
• 6g fiber

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Ingredients

• 6 cups cubed (1-inch) day-old crusty sourdough or ciabatta
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 1 1/2 lb, cut in wedges or chunks ripe tomatoes (mixed heirloom or beefsteak)
• 2 cups fresh corn kernels (from about 3 ears)
• 1 medium, half-mooned English cucumber
• 1 large, diced red bell pepper
• 1/4 cup thinly sliced red onion
• 1 packed cup, torn fresh basil leaves
• 8 oz fresh mozzarella pearls or torn fresh mozzarella
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove, minced garlic
• 1 tsp, plus more to taste kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F. Toss the bread cubes on a rimmed baking sheet with olive oil and salt until lightly coated.
2. 2Bake the bread 12 to 15 minutes, stirring once, until the cubes are golden and crisp on the edges but still a little chewy inside. Cool completely on the sheet.
3. 3While the croutons cool, place the tomato chunks in a large mixing bowl and sprinkle lightly with salt. Let them sit 10 minutes so they release some juices.
4. 4Add the raw corn kernels, cucumber, diced red pepper, and sliced red onion to the tomatoes.
5. 5In a small jar or bowl, whisk the remaining olive oil with red wine vinegar, Dijon, minced garlic, salt, and black pepper until emulsified and bright.
6. 6Pour most of the vinaigrette over the vegetables and toss gently so everything is glossy. Taste and adjust salt or acid.
7. 7Add the cooled croutons and torn basil. Toss once more so the bread begins to soak up the tomato juices and dressing without turning soggy.
8. 8Fold in the mozzarella pearls. Let the panzanella rest 10 to 15 minutes at room temperature so flavors marry and the bread softens slightly.
9. 9Give a final toss, drizzle any remaining vinaigrette if needed, and serve in shallow bowls while still bright and crunchy-chewy.