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!
Ingredients
- 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
Instructions
- 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!