Summer Panzanella Salad
Tomatoes, kale and corn mix for a fresh bread salad with a classic dressing.
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
Directions
- Preheat oven to 375F.
- Toss bread with olive oil, salt and pepper, place on a baking sheet, and toast in oven until lightly brown.
- Cut kernels from corn cobs and place in a large bowl with bread. Add tomato halves and kale.
- To prepare vinaigrette, combine all ingredients and mix well. Pour over salad. Serve within 15 minutes so bread doesn't get too soggy.