Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella

4 to 6 Servings

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This vibrant, summery salad includes elements of Italian panzanella (bread salad). For best flavor and texture, we mix the tomato wedges and onion slices with the vinaigrette and allow them to marinate briefly before tossing in the leafy greens, herb, cheese and toasted bread and corn. Crisp, juicy kernels cut from cobs of peak-season corn are, of course, ideal, but in a pinch or during winter months, frozen corn that has been thawed and patted dry is fine. Fresh mozzarella is sold in orbs of different sizes; smallish bocconcini and even smaller ciliegine are great for this salad because they’re easily torn into bite-size pieces.

4 to 6



Don’t use a soft, fine-crumbed bread for this salad. Choose a crusty, rustic bread that will toast up with a crisp-chewy texture and won’t turn soggy when soaked with the salad’s dressing and juices.

20 minutes


  • 6

    ounces crusty white bread, sliced ½-inch thick and torn into bite-size pieces (about 6 cups)

  • 6

    tablespoons extra-virgin olive oil, divided


Jill N.
August 18, 2022
Delicious and light
This salad made best with early corn. Here in Florida, the corn is getting too dried out, but this is a minor issue since the salad is great. Next time I will add a more arugula to extend it.