In Italy, summer produce and stale bread are combined to make panzanella, and no two ingredients capture the flavors of the season better than tomatoes and corn. This vibrant panzanella-inspired salad features both, along with toasted chunks of crusty white bread, fresh mozzarella, peppery arugula, and sliced onions.
In this recipe from our cookbook Milk Street 365: The All-Purpose Cookbook for Every Day of the Year, we briefly marinate tomato wedges and onion slices in a tangy vinaigrette before tossing them with sweet corn, leafy greens, fresh basil, cheese and bread.
Stale bread is a tradition in panzanella; since most of us don’t have any on hand, we toast cubed pieces of a rustic, crusty loaf until golden brown to give it a crispy, chewy texture that won’t get soggy when soaked in the dressing and salad juices.
For this salad, be sure to use fresh, water-packed mozzarella, not the shredded cheese sold in a bag. You can find it sold in balls of various sizes; small bocconcini and even smaller ciliegine are perfect for this salad, as they tear easily into bite-sized pieces.
Crisp, juicy kernels cut from seasonal corn on the cob are ideal, of course, but frozen corn that’s been thawed and patted dry can also work. Finish the salad with hand-torn basil or, for a refreshing summer twist, fresh mint.
Tomato, rocket and bread salad with fresh corn and mozzarella
Compensation: 20 minutes
Servings: 4 to 6
6 ounces crusty white bread, sliced into ½-inch-thick slices and torn into bite-size pieces (about 6 cups)
6 tablespoons extra virgin olive oil, divided
Kosher salt and ground black pepper
2 tablespoons white balsamic vinegar OR sherry vinegar
1 pound ripe tomatoes, seeded and cut into ½-inch-thick wedges
1 small red onion, halved and thinly sliced
1 1/2 cups corn kernels (from 2 ears of corn)
2 cups loosely packed arugula OR watercress OR mixed greens
4 ounces fresh mozzarella cheese (see main note), torn into bite-sized pieces
1/2 cup lightly packed fresh basil OR mint, torn
Preheat oven to 450 degrees with rack in middle position. In a large bowl, toss bread with 3 tablespoons oil, 1/2 teaspoon salt, and 1 teaspoon pepper. Spread in a single layer on a rimmed baking sheet; set bowl aside. Bake for 5 minutes. Meanwhile, in the same bowl, whisk together remaining 3 tablespoons oil, vinegar, and 1/2 teaspoon each salt and pepper. Add tomatoes and onion; set aside.
Once the bread has toasted for 5 minutes, add the corn to the baking sheet and toss. Bake until the croutons are golden brown, 5 to 7 minutes, stirring once halfway through. Let cool to room temperature. To the tomato-onion mixture, add the cornbread mixture, arugula, mozzarella, and basil and toss. Taste and season with salt and pepper. Transfer to a serving bowl.
For more recipes, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap.
