This one-bowl Sweet Corn & Arugula Panzanella is perfect for summer picnics! A healthy, satisfying vegetarian side, it can easily be made vegan.
Author: Jeanine Donofrio
Recipe type: Salad
Serves: 4 to 6 as a side
3 tablespoons extra-virgin olive oil, more for drizzling
3 tablespoons sherry vinegar
½ teaspoon Dijon mustard
¼ teaspoon sea salt
1 small shallot, very thinly sliced
2 garlic cloves, minced
4 cups cubed whole-grain bread
4 ears corn, kernels cut from cob
2 medium tomatoes, sliced into wedges
3 cups arugula
Pinches of red pepper flakes
Flaky sea salt, if desired
½ cup fresh basil, torn or sliced
Shaved pecorino cheese (optional)
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bottom of a large bowl, make the dressing by mixing together 3 tablespoons of olive oil, the vinegar, mustard, salt, shallot, and garlic. Set aside.
Arrange the bread cubes on the baking sheet, drizzle with olive oil, and toss to coat. Bake until toasted, about 8 minutes.
To the large bowl, add the (raw) corn, tomatoes, toasted bread, arugula, a few pinches of red pepper flakes, and toss. Season to taste with flaky sea salt (or regular sea salt). Spread onto a platter and top with the basil and shaved cheese, if using. Serve.
Make-ahead note: If you’re not serving this right away, mix every ingredient together except the bread, arugula, basil, and cheese. Add the bread and arugula 15 minutes before serving so that the bread does not get too soggy, and the arugula does not wilt. Top with the basil and cheese as you’re ready to serve.
Recipe by Love and Lemons at https://www.loveandlemons.com/sweet-corn-panzanella/