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Corn Panzanella Salad

5 from 2 votes
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Cook Time 30 mins
Servings 3

Ingredients
  

  • 3 cups of 1-inch sourdough bread cubes *use any artisan-style bread loaf you'd like
  • cherry tomatoes
  • 2 ears of corn, steamed or grilled with kernels removed
  • 1 Persian cucumber, diced
  • 1 cup basil

Shallot Vinaigrette

  • 1 shallot *caramelized in 1 tbsp olive oil from the
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 tsp lemon zest (from 1 lemon)
  • pinch of red chili flakes
  • ½ tsp dijon mustard
  • salt & pepper to taste

Instructions
 

  • Cut sourdough into 1-inch cubes. Cook in a large pan with 2 tbsp olive oil and salt on medium-low heat for about 10 minutes, or until nicely toasted. Stir occasionally.
  • For the shallot vinaigrette, finely mince a shallot. Add 1 tbsp olive oil to a small pan and caramelize the shallots until crisp and browned. Add to a jar with the rest of the ingredients for the vinaigrette. Shake the jar until the dressing comes together.
  • Toss all ingredients together in a bowl: tomatoes, basil, corn, cucumbers, bread, and the shallot vinaigrette.

Notes

*3 cups is totally an approximation. Can you ever really have too much toasted bread? Probably not.