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Panzanella Grilled Corn Salad

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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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