This dish is bursting with fresh summer flavors. It’s the best mix of a fresh-tasting salad, but with all the toasty bread, soaking up a zingy dressing. Panzanella is fun to make with whatever is in season, but this combination of sweet summer corn, amazingly flavorful tomatoes (finally!) and fresh, local basil has to be my favorite.
I don’t know about you, but I can’t get enough summer basil and tomatoes. And we can’t disagree that summer sweet corn is unbeatable when browned in some (vegan) butter. For this recipe, I used sourdough that was already sliced, but used what you have or prefer! Whole loaves are nice for Panzanella too so you can get a thicker chunk.
PS…If you’re looking for a more “traditional” Panzanella recipe, you’ll find that here too! Just search Panzanella.
If you try this recipe, let me know what you think by commenting below or tagging me in your photos on Instagram, @namasteandchow!
Summer Corn Panzanella
1 ear of corn, cut away from the cobb
1 T vegan butter
1/4 red onion, thinly sliced
1/2 c cherry tomatoes, halved
1/4 c basil, roughly chopped
2 scallions, thinly sliced
1/2 avocado, diced
2 slices sourdough, cut into bite-sized pieces
1 T olive oil
1/4 tsp garlic powder
For the dressing:
1 1/2 T red wine vingear
2 T olive oil
1 clove of garlic, minced
salt and pepper to taste
Method:
1. Toss bread pieces in a bowl with one tablespoon of olive oil and garlic powder, making sure all the pieces are coated.
2. To toast the bread, heat a skillet over medium-high heat and add the bite-sized pieces. Cook for 6 minutes, or until browned and crisp, stirring frequently to target all sides. Remove bread from pan and set aside.
3. Add one tablespoon of vegan butter to your skillet, maintaining medium heat. Add corn and cook for 6-8 minutes, until the pieces are nicely browned, stirring frequently. Remove skillet from burner and set aside.
4. Make your dressing by whisking together olive oil, red wine vinegar, and garlic. Add salt and pepper to taste.
5. In a serving bowl add the toasted bread, corn, red onion, cherry tomatoes, basil, scallions, and avocado. Add the dressing and toss until well combined.
6. Let the salad sit for 5 minutes for the bread to nicely soak up some dressing, then serve. Enjoy!