Use leftover crusty bread and corn on the cob to make this delicious grilled corn and tomato panzanella. Add some greens and creamy burrata and you have yourself an unforgettable one-dish meal!
Panzanella is a classic Italian dish that makes use of day-old bread. This recipe is the perfect vehicle for summer’s bounty, including fresh tomatoes, spinach, radicchio, and corn on the cob.
The recipe makes about 6 servings.
Tips
- You can put leftover corn on the cob on a hot grill for a few minutes to give it a slight char.
- You can substitute other hearty greens for the spinach, such as baby kale or Swiss chard.
- Scallions would make a great addition to the salad.
Ingredients
You need the following ingredients to make this grilled corn and tomato panzanella.
Dressing Ingredients
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- Kosher salt, to taste
- Fresh ground pepper, to taste
Salad Ingredients
- 2 tablespoons olive oil
- 3 1-inch-thick slices of round crusty bread (such as sourdough)
- Kosher salt, to taste
- 3 large ears of corn, cooked and lightly grilled
- 3 cups cherry tomatoes
- 2 cups (packed) baby spinach
- 6 – 7 leaves radicchio
- 1/2 cup (packed) basil
- 8 ounces burrata cheese
- Fresh ground pepper, to taste
Directions
Make the dressing. Whisk together the olive oil, red wine vinegar, a pinch of salt, and a little pepper. Set it aside.
Grill the bread. Add the olive oil to a skillet large enough to fit the slices of bread in a single layer. Turn on the heat to medium. Add the bread slices and cook them until the bottom sides are golden brown and crisp (about 5 minutes). Turn the bread over and lightly grill the other side (about 2 minutes). Move the bread to a plate and lightly salt both sides. Set it aside to cool.
Cut the kernels off the grilled corn and store them in a bowl.
Cut the cherry tomatoes in half and larger ones in quarters. Put them in another bowl.
Wash the spinach, tearing any large pieces, and spin it to remove water. Put it in a large bowl. Tear the radicchio into bite-size pieces and add it to the spinach. Tear the basil into small pieces and add it to the bowl.
Assemble the panzanella. Tear the bread into bite-size pieces (1-inch to 1 1/2-inches) and add it to a large serving bowl. Add the dressing and stir it to coat the bread. Add the corn, cherry tomatoes, and greens, and toss them together. Tear the burrata into small pieces and add it to the salad. Toss everything together. Take a taste and adjust the salt and pepper.
Let the panzanella sit for a couple of minutes before serving to soften the bread.
Related Posts
Here are some other panzanella recipes to enjoy.