Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella | Christopher Kimball’s Milk Street

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Milk Street Recipe

Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella

20 minutes

Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella

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

Servings

Tip

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

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