<p>Nothing says summer like a brimming bowl filled with fresh garden vegetables and farmers market finds. Sweet corn and juicy tomatoes are at their peak, which makes for a perfect pairing in this vibrant salad inspired by Italian panzanella.</p><p>Panzanella is a rustic bread-and-tomato salad from Tuscany and Umbria. Traditionally, stale bread is softened by the juices of salted ripe tomatoes, then tossed with a simple vinaigrette. This version isn't strictly traditional, but it captures the spirit of the classic. Grilled croutons add toasty flavor and texture, while ripe tomatoes, crisp fresh corn, quick-pickled red onions and a bright basil vinaigrette bring everything together.</p><p>Once the components are prepped, the salad is easily assembled. Start with the basil dressing, which is thicker than a classic vinaigrette (add a splash more olive oil if you prefer a lighter consistency). Give the red onions a quick soak to mellow their bite and enhance their natural sweetness. Grill or toast the bread until crisp and lightly charred. And for the corn, keep it raw if it's fresh and in season. The kernels are crisp and juicy, with a naturally sweet and milky flavor that shines in the salad.</p><h3>Tomato and Corn Panzanella Salad</h3><p><b>Active time:</b> 20 minutes<br><b>Total time:</b> 40 minutes<br><b>Yield:</b> 4 to 6 servings</p><p><b>Ingredients</b></p><p><b>Dressing</b><br>2 cups fresh basil leaves<br>1 garlic clove, chopped<br>2 tablespoons red wine vinegar<br>1/4 teaspoon kosher salt, or to taste<br>1/8 teaspoon freshly ground black pepper<br>1/2 cup extra-virgin olive oil</p><p><b>Salad</b><br>1/2 medium red onion, thinly sliced<br>2 to 3 tablespoons red wine vinegar<br>1/2 French or Italian baguette<br>Extra-virgin olive oil<br>Kosher salt<br>4 ounces arugula (or assorted mixed greens)<br>Kernels from two ears of yellow or bicolor corn<br>6 medium ripe tomatoes (about 1 pound), such as Early Girl or heirloom, cut into bite-sized chunks or wedges</p><p><b>Directions</b></p><p>Combine all the dressing ingredients, except the oil, in the bowl of a food processor. Pulse to chop. Add the oil and pulse to blend. The dressing should have a salsa consistency. If you prefer it runnier, add more oil to your taste. Transfer to a bowl and cover with plastic wrap to prevent discoloring.</p><p>Place the onion in a small bowl. Sprinkle the vinegar over and stir to coat. Let stand for about 20 minutes. Drain and blot dry with a kitchen towel.</p><p>Cut the baguette in half lengthwise. Brush the cut sides with oil and lightly season with salt. Grill or broil until golden and charred in spots, turning once, 3 to 4 minutes. Remove and cool to the touch, then tear into bite-sized pieces.</p><p>Combine the arugula, corn, tomatoes, onion and bread in a wide serving bowl. Drizzle with some of the dressing and gently toss to combine. Serve with more dressing to your taste.</p><p><i>Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.</i><br></p>
IUSTITIA.BG – Investigations 2009-2026 2026-09-01 22:48:00
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