Summer Panzanella Salad

Summer Panzanella
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


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


  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.

Cutting Corn

To cut corn from the cob, place one end in a bowl and use a sharp chef’s knife to cut kernels off. To “milk,” use the flat side o the blade to scrape the cob.

Nutritional Info *per serving

  • Calories 320
  • Fat 15g
  • Cholesterol 0mg
  • Sodium 630mg
  • Carbohydrate 41g
  • Fiber 4g
  • Protein 8g