Sweet Corn & Arugula Panzanella
If you're in the mood for a light and refreshing salad, this sweet corn and arugula panzanella recipe is the perfect dish to try. Panzanella is a traditional Italian bread salad that's typically made with stale bread, tomatoes, and onions. This particular version features sweet corn, arugula, cherry tomatoes, and a simple vinaigrette dressing. It's the perfect summertime meal!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 ears of corn shucked
- 1/2 pound fresh arugula
- 1/2 small red onion diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 garlic clove minced
- Salt and freshly ground black pepper to taste
- 1 15-ounce loaf Italian bread, cut into 1-inch cubes
Preparation for this dish is pretty simple and straightforward. Start by preheating your oven to 350 degrees Fahrenheit.
Then, take a large bowl and mix together the corn kernels, diced bread, arugula leaves, and cherry tomatoes.
In a separate bowl, whisk together the olive oil, white balsamic vinegar, garlic cloves, salt, and black pepper.
Pour this dressing over the salad ingredients in the large bowl and toss everything together until it's evenly coated.
Next, transfer the salad to a baking dish or pan and bake it for about 15-20 minutes, or until the bread chunks are crispy. Once it's done, feel free to top with some shaved Parmesan cheese or fresh herbs before serving. Enjoy!