images/stories/header_image.jpg

Panzanella Salad with Summer Corn and Heirloom Tomatoes

Print

2 small and 2 medium to large heirloom tomatoes
2 slices French country bread
1 garlic clove
1 tablespoon olive oil, for brushing bread
1/3 cup fresh corn kernels, sliced from the cob
1/4 cup Greek basil leaves or torn Italian basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
coarse sea salt
freshly ground black pepper

Slice larger tomatoes thin and cut small tomatoes into eighths. Arrange on a platter.

Heat a grill pan set over high heat. Rub bread slices with garlic clove and brush or drizzle with olive oil on both sides. Grill until charred with grill lines, about 2 to 3 minutes per side. Tear bread into chunks.

Scatter torn bread, corn kernels, and basil over plate. Drizzle with extra-virgin olive oil and vinegar. Season with salt and pepper. Serve immediately.

Yield: 2 to 3 appetizer servings.

 

- Recipe courtesy of the Gastronomer's Guide.  

Pin It