We firmly believe that the best way to enjoy a summer tomato is straight from the garden, ripe and warm from the sun! This panzanella salad allows garden fresh, heirloom tomatoes to shine, while all the other ingredients serve as a supporting cast. Quality ingredients are key to this simple summer salad — it will have you considering doubling the number of tomato plants in the garden next season.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 loaf day old French bread, cut into 1/2″ cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 4 ears fresh corn
- 1/2 small red onion, thinly sliced, pole to pole
- 5 heirloom tomatoes, sliced
- 1 cup cherry tomatoes, halved
- 2 red plums, pitted and sliced
- 20 small basil leaves, torn
- 8 oz. fresh mozzarella cheese
- Additional salt and pepper, to taste
- 1/3 cup extra virgin olive oil
- 1-1/2 tablespoons red wine vinegar
- 1-1/2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 1/2 teaspoon Kosher salt
- 1/2 tablespoon fresh lemon juice
- Make the croutons by heating a large, nonstick pan over medium-low heat. Add the butter and olive oil, stirring together with a spatula until the butter melts, Add the cubed bread and sprinkle evenly with the salt, pepper, and Italian seasoning. Skillet-toast the bread until the edges brown, tossing often to ensure even cooking. Remove from heat and set aside. Tip: The croutons may require preparations in two batches, depending on the sizes of both the pan and the loaf of bread. Be sure not to crowd the pan!
- Prepare an outdoor grill and grill the corn over medium heat, using grill tongs to turn occasionally until the kernels are tender and slightly charred, roughly 8-10 minutes. Let the corn cool, then cut the kernels from the cob. Tip: To cut the corn off the cob, use a corn zipper or serrated knife, and a bundt pan when strippping corn kernels! This set-up will ensure that all the individual kernels are easily caught when removed from the cob.
- Slice the onion, heirloom tomatoes, cherry tomatoes, and plums. Arrange them on a platter with the basil, corn, croutons and mozzarella. 4. In a large-mouthed jar or bowl, whisk together the dressing ingredients together until emulsified.
- Drizzle the dressing ingredients over the salad, sprinkle with additional salt and pepper and toss to coat. Serve immediately.