Heirloom Tomato & Charred Corn Panzanella Lunch Bowls

Panzanella began in Tuscany as a thrifty summer salad that turns day-old bread into something lush. This lunch bowl keeps the crusty cubes and juicy heirlooms, then folds in charred sweet corn, mozzarella pearls, and a touch of hot honey.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 52g carbs
• 26g fat
• 7g fiber

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Ingredients

• 4 cups cubed day-old crusty sourdough or ciabatta
• 1/4 cup plus 2 tbsp extra-virgin olive oil
• 3 cups (from 4 ears) fresh sweet corn kernels
• 1.5 lb, mixed colors heirloom tomatoes
• 1 medium English cucumber
• 8 oz fresh mozzarella pearls
• 1 packed cup fresh basil leaves
• 3 tbsp red wine vinegar
• 1 clove garlic
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp hot honey
• 4 cups baby arugula

Instructions

1. 1Preheat a large cast-iron skillet or heavy skillet over medium-high heat until very hot, about 3 minutes. Toss the bread cubes with a drizzle of olive oil and salt until lightly coated.
2. 2Add the bread cubes to the dry hot skillet in a single layer. Toast, tossing every minute, until deeply golden and crisp on most sides, 5 to 7 minutes total. Transfer the croutons to a large mixing bowl and set aside.
3. 3Wipe the skillet clean if needed, then add a thin film of olive oil and return to medium-high heat. Scatter in the fresh corn kernels in an even layer. Let them sit undisturbed for 2 minutes so they develop deep char marks.
4. 4Stir the corn and continue cooking until half the kernels are blistered and sweet-smelling, another 3 to 4 minutes. Season lightly with salt and scrape the charred corn into the bowl with the croutons.
5. 5While the corn cools slightly, core the heirloom tomatoes and cut them into generous bite-size wedges and chunks. Place them in a colander set over a bowl, sprinkle with salt, and let drain 5 minutes so excess juice collects below.
6. 6Dice the cucumber into half-moons and halve any large mozzarella pearls. Tear the basil leaves by hand. Mince the garlic finely.
7. 7In a small jar or bowl whisk together the remaining olive oil, red wine vinegar, minced garlic, remaining salt, and black pepper until emulsified. Taste and adjust acidity if needed.
8. 8Add the drained tomato chunks, cucumber, mozzarella, and most of the torn basil to the crouton-corn bowl. Pour the vinaigrette over everything and toss gently but thoroughly so the bread begins to soak up the tomato juices and dressing.
9. 9Let the panzanella rest 8 to 10 minutes at room temperature so the flavors marry and the croutons soften just slightly while staying crunchy in spots.
10. 10Divide the baby arugula among four lunch bowls or meal-prep containers. Spoon the panzanella generously over the greens. Drizzle each portion with hot honey and finish with the remaining basil. Serve immediately or pack cold for work lunches (hold the arugula separate if packing more than a few hours ahead).