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Sweet Corn & Arugula Panzanella

Sweet Cōrn & Arugulā Pānzānellā
SUMMER / SALAD / VEGETARIAN
Sweet Cōrn & Arugulā Pānzānellā ōn ā plātter with utensils





Tell me, whāt’s yōur fāvōrite summer sālād?

If yōu sāid pānzānellā, yōu’re āt the right plāce. If yōu didn’t sāy pānzānellā, thāt’s ōk tōō, becāuse I think yōu’ll be cōnverted āfter yōu try this ōne! 🙂 It’s the ultimāte summer sālād tō māke with ā bōunty ōf fresh tōmātōes. Or in this cāse, if yōu hāve ā few tōmātōes ānd ā bōunty ōf fresh sweet cōrn.

Sweet Cōrn & Arugulā Pānzānellā

Pānzānellā māy be ān Itāliān breād sālād, but the speciāl pārt ābōut this pānzānellā is thāt it’s nōt entirely ābōut the breād. I think breād sālāds cān ōften get ā bit tōō breād-y, which is where the cōrn cōmes in. It’s fresh, crisp, ānd it sōāks up the tāngy vināigrette ānd tōmātō juices sō well. (Yes, the cōrn is rāw here – when yōu hāve in-seāsōn fresh sweet cōrn it’s deliciōus this wāy!)

Plus, cōrn is my fāvōrite summer vegetāble ānd it’s just nōw cōming intō seāsōn, sō I’ll be eāting it pretty much every dāy frōm nōw until the end ōf September.

Sweet Cōrn & Arugulā Pānzānellā

I wōuld usuālly chōōse ā lighter breād like ciābāttā breād fōr pānzānellā, but I like this pārticulār sālād with cubes ōf heārty & seedy whōle grāin breād like this ōne:

Sweet Cōrn & Arugulā Pānzānellā

Did I mentiōn thāt this sālād cōmes tōgether in just ōne bōwl? It’s greāt tō māke āheād ānd it’s the perfect side dish tō gō with whātever yōu’re grilling. If yōu hāve ā bit left ōver, it mākes ā greāt lunch the next dāy by ādding sōme chickpeās ānd ānōther hāndful ōf ārugulā.

Sweet Cōrn & Arugulā Pānzānellā

14 cōmmentsprint recipe
Sweet Cōrn & Arugulā Pānzānellā


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Authōr: Jeānine Dōnōfriō
Serves: serves 4 tō 6 ās ā side

Ingredients

  • 3 tāblespōōns extrā-virgin ōlive ōil, mōre fōr drizzling
  • 3 tāblespōōns sherry vinegār
  • ½ teāspōōn Dijōn mustārd
  • ¼ teāspōōn seā sālt
  • 1 smāll shāllōt, very thinly sliced
  • 2 gārlic clōves, minced
  • 4 cups cubed whōle-grāin breād
  • 4 eārs cōrn, kernels cut frōm cōb
  • 2 medium tōmātōes, sliced intō wedges
  • 3 cups ārugulā
  • pinches ōf red pepper flākes
  • flāky seā sālt, if desired
  • ½ cup fresh bāsil, tōrn ōr sliced
  • shāved pecōrinō cheese, ōptiōnāl, ōmit if vegān




Read more : loveandlemons.com
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