Tomato-Corn Panzanella Salad
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A late-summer panzanella salad with grilled corn, tomatoes, and red onion tossed in a red wine vinaigrette with sourdough croutons, escarole, and bacon.
Ingredients
- 2 corn cobs husked
- 473 ml cherry or grape tomatoes
- 1 red onion quartered through its poles
- 88.7 ml extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 946 ml sourdough bread cubes 1-inch
- 1 head escarole chopped
- 118 ml fresh basil, tarragon, or parsley chopped
- 227 g sliced bacon cooked and chopped
- 118 ml red wine vinegar
- 22.2 ml Dijon mustard
- 177 ml extra-virgin olive oil
- 29.6 ml heavy cream
Nutrition (per serving, estimated)
Estimated based off 7 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.9 mg
- Iron: 0.87 mg
- Magnesium: 9.08 mg
- Phosphorus: 61.5 mg
- Potassium: 123 mg
- Zinc: 0.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml cherry or grape tomatoes
- 88.7 ml extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 118 ml red wine vinegar
- 22.2 ml Dijon mustard
- 177 ml extra-virgin olive oil
- 29.6 ml heavy cream
Prepare
- 2 corn cobs, husked
- 1 red onion, quartered through its poles
- 946 ml sourdough bread cubes, 1-inch
- Chop 1 head escarole
- Chop 118 ml fresh basil, tarragon, or parsley
- 227 g sliced bacon, cooked and chopped
Let's Cook
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Step 1.
Prepare a hardwood fire for grilling, or heat a gas or charcoal grill to medium (about 400°F). While the grill heats, place 2 corn cobs (husked), 1 pint cherry or grape tomatoes, and 1 red onion (quartered through its poles) on a baking sheet. Brush them on all sides with about 2 tablespoons of the extra-virgin olive oil, then season with kosher salt and freshly ground black pepper. Set aside.
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Step 2.
In a medium bowl, combine 4 cups of 1-inch sourdough bread cubes with the remaining 4 tablespoons of extra-virgin olive oil. Season with salt and pepper, then toss and squeeze the cubes until they are evenly coated with oil.
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Step 3.
Brush the cooking grates clean. Add the vegetables to the grill and cook for 8 to 10 minutes, keeping the lid closed as much as possible, turning everything every 2 to 3 minutes, until the corn is marked on all sides, the tomatoes are browned and bursting, and the onion is charred on all sides. Transfer the vegetables back to the baking sheet and set aside to cool slightly.
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Step 4.
Add the bread cubes to the grill and toast until well browned on all sides, 6 to 8 minutes total, turning frequently. Return the bread to its bowl.
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Step 5.
While the bread toasts, make the vinaigrette in a large bowl: Whisk together ½ cup red wine vinegar, 1½ tablespoons Dijon mustard, and salt and pepper to taste until blended. Whisking constantly, add ¾ cup extra-virgin olive oil in a slow, steady stream, then whisk in 2 tablespoons heavy cream (if using). Season to taste with more salt and pepper.
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Step 6.
When the onions are cool enough to handle, cut them into thin slices and add to the bowl with the vinaigrette. Cut the corn kernels off the cobs and add them along with the grilled tomatoes to the bowl. (At this point, you can refrigerate the vegetables for 1 to 2 hours if desired, leaving the grilled bread at room temperature.)
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Step 7.
To serve, add the toasted bread cubes to the bowl with the vegetables and vinaigrette. Toss well to combine so that the bread soaks up plenty of the dressing. Add 6 cups chopped escarole (or other crisp greens), ½ cup chopped fresh herbs (basil, tarragon, or parsley, or a mix), and 8 ounces cooked and chopped bacon. Toss again.
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Step 8.
Serve the salad family style or in large, shallow bowls, topped with more torn herbs if desired.