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Summer Panzanella Salad

Summer Panzanella Salad

Tomatoes, kale and corn mix for a fresh bread salad with a classic dressing.

Serves: 6 Save

Ingredients (13)

Salad

  • 8 oz French Baguette
  • 2 T Extra Virgin Olive Oil
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Ears of Corn
  • 1 pnt Heirloom Cherry Tomatoes
  • 2 oz Baby Kale
  • or 2 oz Arugula

Vinaigrette

  • 4 tsp Dijon Mustard
  • ¼ cup White Balsamic Vinegar
  • 2 T Minced Shallot
  • ¼ cup Extra Virgin Olive Oil
  • ¼ tsp Salt
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Directions

  1. Preheat oven to 375F.
  2. Toss bread with olive oil, salt and pepper, place on a baking sheet, and toast in oven until lightly brown.
  3. Cut kernels from corn cobs and place in a large bowl with bread. Add tomato halves and kale.
  4. To prepare vinaigrette, combine all ingredients and mix well. Pour over salad. Serve within 15 minutes so bread doesn’t get too soggy.