Panzanella Grilled Corn Salad

Panzanella Grilled Corn Salad
Panzanella Grilled Corn Salad

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6-8 3/4

    inch thick slices rustic bread

  • 3

    ears corn, husks removed

  • 3

    large ripe tomatoes, cut into 3/4 inch cubes

  • 1/2

    small red onion, thinly sliced

  • 1/4

    cup snipped fresh basil

  • Dressing:

  • 1/3

    cup EVOO

  • 1/4

    cup white wine vinegar

  • 2

    cloves garlic, minced

  • 1/2

    tsp each: sugar & sea salt

  • Freshly ground pepper to taste

Directions

1. Grill bread slices & corn over medium heat until bread is lightly toasted and corn is lightly charred. Remove & let cool. Cut bread into 3/4 inch cubes (you should have 6 cups)and cut corn away from cob. Place in a large bowl with tomatoes onion & basil. 2. Whisk together all dressing ingredients and drizzle over salad; toss well to coat. Best served at room temp within 1 hour. Dressing may be made several days in advance and refrigerated.

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