Summer Panzanella

Name: Summer Panzanella
Total time: 30
Yield: 4
Ingredients: 5 cups country bread, cubed; ¼ cup extra-virgin olive oil, plus 3 tablespoons, divided; 2 teaspoons kosher salt, divided; 1 ½ teaspoons freshly ground black pepper, divided; 1 small shallot, minced; 1 garlic, minced; 1 teaspoon dijon mustard; ¼ cup sherry vinegar; 2 cups corn kernels; 4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces; ½ lb fresh mozzarella cheese, torn into pieces; 1 cup loosely packed fresh basil leaves

Recipe by Rie McClenny from tasty.co

Sides 30 Mins.

Ingredients

4 servings

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5 cups country bread, cubed
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¼ cup extra-virgin olive oil, plus 3 tablespoons, divided
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2 teaspoons kosher salt, divided
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1 ½ teaspoons freshly ground black pepper, divided
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1 small shallot, minced
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1 garlic, minced

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1 teaspoon dijon mustard
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¼ cup sherry vinegar
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2 cups corn kernels
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4 medium heirloom tomatoes, cut into 1-inch (2.5 cm) pieces
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½ lb fresh mozzarella cheese, torn into pieces
•

1 cup loosely packed fresh basil leaves

Instructions

Preheat the oven to 350˚F (180˚C).
Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
Enjoy!