BLT Panzanella Salad (Cooking Light Aug 2013)

By KDCooks

Ingredients

• 1 tablespoon unsalted butter
• 3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
• 3/4 cup fresh corn kernels
• 4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices
• 1 cup small multicolored cherry tomatoes, halved
• 1/8 teaspoon plus dash of kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1 cup baby arugula
• 3 tablespoons canola mayonnaise (such as Hellmann's)
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced fresh chives
• 1/4 cup thinly sliced basil leaves
• 3 applewood-smoked bacon slices, cooked and crumbled

Preparation

Step 1

1. Melt butter in a large skillet over medium-high heat. Add bread; sauté 5 minutes or until bread is toasted, stirring occasionally. Remove from heat; stir in corn.
2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.