Summer Panzanella Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/20/2020

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

Serves: 6 Save

Ingredients (13)

  • 8 ounce French baguette, cubed
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 ears corn, shucked
  • 1 pint heirloom cherry tomatoes, cut into halves
  • 2 ounce baby kale or arugula
  • Vinaigrette:
  • 4 teaspoon Dijon mustard
  • 1/4 cup white balsamic vinegar
  • 2 tablespoon minced shallot
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon salt

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.