Summer Panzanella
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 1 large bowl
 
This summer panzanella takes advantage of all your favorite summer product for a delicious side dish or light main dish.
Ingredients
  • 4 cups cubed stale bread
  • 4 cups cherry or grape tomatoes, halved
  • 3 ears of corn, kernels removed
  • ½ cup chopped red onion
  • 8 oz. fresh mozzarella pearls
  • 1 cup fresh basil, cut into ribbons, plus more for topping
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 350 degrees and spread the cubed bread on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands and toss to combine. Bake for 10 minutes until golden brown.
  2. In a large bowl, add the tomatoes, corn, onion, mozzarella, and basil. Add the bread and toss to combine.
  3. Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper. Toss to combine, taste, and adjust seasonings as needed.
  4. Top with extra basil and flakey salt, if desired.
  5. Salad is best enjoyed soon after making it!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/summer-panzanella/