Panzanella Grilled Corn Salad
By á-4348
Rate this recipe
5/5
(1 Votes)
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Ingredients
- Dressing:
- 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
- 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
Details
Preparation time 20mins
Preparation
Step 1
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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