Tomato & Corn Panzanella Salad

Panzanella is Tuscany’s thrifty summer classic: day-old bread revived by ripe tomatoes and good oil. This version folds in charred sweet corn, mozzarella pearls, and basil for a make-ahead lunch that stays bright and juicy.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 16g protein
• 48g carbs
• 26g fat
• 7g fiber

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Ingredients

• 6 cups cubed crusty sourdough or ciabatta
• 1/3 cup plus 2 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 3 ear of corn
• 1.5 lb ripe heirloom or beefsteak tomatoes
• 1 pint cherry tomatoes
• 1/2 English cucumber
• 1/4 medium red onion
• 1/2 cup fresh basil leaves
• 8 oz fresh mozzarella pearls
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove

Instructions

1. 1Preheat the oven to 400°F. Toss the bread cubes with olive oil, salt, and black pepper. Spread on a rimmed baking sheet and toast until golden and crisp at the edges, 12 to 15 minutes, tossing once. Cool.
2. 2Husk the corn. Heat a grill pan or cast-iron skillet over medium-high. Char the ears, turning, until kernels are bright and lightly blistered, about 8 minutes total. Cool slightly, then cut the kernels from the cobs.
3. 3Cut the large tomatoes into generous bite-size wedges and halve the cherry tomatoes. Place them in a large salad bowl and sprinkle with a little salt so they release flavorful juices while you finish prep.
4. 4Thinly slice the cucumber and red onion. Tear the basil leaves. Drain the mozzarella pearls if needed.
5. 5In a small jar combine the remaining olive oil, red wine vinegar, Dijon mustard, minced garlic, remaining salt, and pepper. Shake hard until emulsified.
6. 6Add the toasted bread cubes, charred corn kernels, cucumber, onion, basil, and mozzarella to the bowl of salted tomatoes.
7. 7Pour the dressing over everything and toss thoroughly so the bread soaks up tomato juices and vinaigrette. Let the panzanella sit 10 to 15 minutes at room temperature, tossing once more, until the croutons are pleasantly chewy-soft.
8. 8Taste for seasoning, add an extra grind of pepper if desired, and serve in wide bowls as a satisfying midday salad that still feels light.