Heirloom Tomato, Corn And Cucumber Panzanella

Prep Time
15 minutes
Cook Time
15 minutes

Red Wine Vinaigrette

  • 3 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • Kosher salt
  • freshly ground black pepper, to taste
  • ⅓ cup extra-virgin olive oil

Panzanella Salad

  • 1 pound loaf sourdough bread
  • 4 Tablespoons (½ stick) Unsalted Danish Creamery Butter, melted
  • Kosher salt
  • freshly ground black pepper
  • 1 ear of corn, shucked (about 1 cup kernels)
  • 2 heirloom tomatoes, cut into wedges
  • ½ cup cherry tomatoes, halved
  • ½ English cucumber, sliced into rounds
  • 8 ounces ciliegine mozzarella balls
  • ¼ cup fresh basil, torn

Red Wine Vinaigrette

  • Combine vinegar, mustard, honey, ½ teaspoon salt and black pepper in a glass measuring cup. Stir to combine. Whisk in olive oil until thick and emulsified. Taste and adjust with more salt and pepper if needed.

Panzanella Salad

  • Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
  • Cut the sourdough into 1-inch thick slices. Cut the slices into 1-inch thick strips then tear into bite-sized pieces.
  • Toss the bread cubes with melted butter and season with 1/2 tsp salt and 1/4 teaspoon black pepper. Spread out evenly on the prepared baking sheet and bake for 12- 15 minutes, or until golden brown and crunchy. Let cool.
  • Bring a medium pot of salted water to boil. Fill a bowl with ice water and set aside.
Add the corn to the boiling water and cook for about 30 seconds. With a slotted spoon, remove the corn from the hot water and plunge into ice water to stop the cooking. Drain.
  • In a large bowl, combine cooled bread cubes, blanched corn, heirloom tomatoes, cherry tomatoes, cucumber, mozzarella and basil. Toss with the dressing, taste, and adjust seasoning if needed. Transfer to a large platter and serve.

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