Heirloom Tomato Panzanella with Fresh Corn & Basil

Panzanella is Tuscany’s beloved bread salad, where day-old loaves soak up the juices of ripe tomatoes. Here, heirloom tomatoes meet sweet corn and fresh basil for a bright summer lunch.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 16g protein
• 42g carbs
• 25g fat
• 6g fiber

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Ingredients

• 4 cups day-old crusty sourdough or ciabatta, cubed
• 4 cups heirloom tomatoes, chunked
• 2 cups fresh sweet corn kernels
• 1 cup English cucumber, half-moons
• 8 oz fresh mozzarella, torn
• 3/4 cup fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 1 garlic clove, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Dijon mustard
• 1/4 cup red onion, thinly sliced

Instructions

1. 1Preheat the oven to 375°F. Toss the bread cubes with a drizzle of olive oil and salt, then spread on a sheet pan.
2. 2Toast the bread 12 to 15 minutes, tossing once, until golden and crisp on the edges but still a little chewy inside; let cool slightly.
3. 3While the bread toasts, place the chunked heirloom tomatoes in a large salad bowl and sprinkle with half the salt so they begin to release juices.
4. 4Add the fresh corn kernels, cucumber half-moons, thinly sliced red onion, and torn mozzarella to the tomatoes.
5. 5Whisk the remaining olive oil, red wine vinegar, grated garlic, Dijon, remaining salt, and pepper into a bright vinaigrette.
6. 6Pour most of the vinaigrette over the tomato mixture and toss gently, letting it sit 5 minutes so the tomatoes create a juicy base.
7. 7Add the toasted bread cubes and torn basil leaves, then toss again so the bread soaks up the tomato juices without turning soggy.
8. 8Taste and add the last of the vinaigrette or an extra pinch of salt if needed.
9. 9Let the panzanella rest 10 minutes at room temperature before serving so flavors marry, then divide into bowls for a satisfying midday plate.