Tomato Panzanella

By BearForce

Ingredients

• 1 cup cooked fresh corn kernels
• 2 lb. large heirloom tomatoes, coarsely chopped
• 1 Tbsp. dry white wine
• 1/2 (16 oz) French bread loaf, cut into 1-inch cubes and toasted
• 1 cucumber, sliced
• 1/2 cup extra virgin olive oil
• 1/4 red onion, thinly sliced
• 1/3 cup torn fresh basil
• Salt and pepper

Preparation

Step 1

Toss all the ingredients together and let stand for 30 minutes. Add 1 Tbsp. sherry vinegar, and toss to combine.