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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
Ingredients
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6
ounces crusty white bread, sliced ½-inch thick and torn into bite-size pieces (about 6 cups)
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6
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss the bread with 3 tablespoons of oil, ½ teaspoon salt and 1 teaspoon pepper. Distribute in a single layer on a rimmed baking sheet; reserve the bowl. Bake for 5 minutes. Meanwhile, in the same bowl, whisk together the remaining 3 tablespoons oil, the vinegar and ½ teaspoon each salt and pepper. Add the tomatoes and onion, then toss; set aside.
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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.
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