Heirloom Tomato and Roasted Corn Panzanella Salad with Basil Vinaigrette

Chock full of all the in season farmers market favorites, this dish really brings out the sweetness of the fresh corn and tomatoes.

It seems like one of my favorite winter past-times is sitting around thinking about all the things to make when the local produce starts coming in out of the fields. Do I have a favorite? Heck I don’t even know anymore; it could be the super sweet early strawberries, radishes or even peas, but within a couple weeks my palate is longing for the refreshing crisp watermelon and sweet corn that signal that its officially summer. Corn season is somewhat drawn out here in Western Idaho but you won’t hear me complaining. Ever. Each year I come up with new ways to prepare corn while its at its peak, each more delicious than the last. Another recipe for you that utilizes a couple pantry staples and a in season farmers market haul- perfect for your weekend BBQ too.

While you can prepare corn for this salad, it came to me as a way to use up a couple ears of leftover grilled corn and some past-its-prime sourdough. Sometimes a last minute maneuver to reduce waste turns out tastier than you can ever imagine.

Using multiple variety of tomato isn’t at all necessary, but it makes for a more visually appealing salad. Beefsteak or slicing varieties hold up well but juicier varieties meld with the dressing and all of the goodness gets soaked up by the bread cubes. If you can’t find a variety it will still be delicious!

Ingredients

2 ears sweet corn, grilled then cut from cob

4 -5 medium heirloom tomatoes, cut into large chunks (about 8 pieces per tomato)

1/2- 1 pint cherry/grape/pear tomatoes

3-4 cups torn or cubed bread, about half a loaf), tossed with EVOO and seasonings, then toasted in the oven or stovetop

1 cup-ish basil, packed, divided

1 Tbsp coarse mustard

1/4 cup wine vinegar

3/4 cup EVOO

1 tsp Sea Salt, to taste

1/2 tsp fresh ground pepper

1/2 cup Leek Microgreens, for a hint of oniony flavor

Corn is easily removed from the cob with a knife and contained with a Bundt pan. Poke the top of the corn in the center and cut the kernel off the cob like a breeze with minimal clean up.

1. Cube or tear up the bread, lightly drizzle with olive oil and a teaspoon of greek seasoning (A Pinch of Idaho) or sea salt and a bit of fresh cracked pepper. Slowly toast in the oven or in a skillet over med low heat until they’re a little dried out. Cool.

   **You want a bread with some chew to it, but not too dense; an airy loaf will ensure maximum absorption, while a chewy loaf will retain its texture. Stay away from pillowy soft breads.

2. While the bread is toasting, prepare the dressing in your blender jar. Add 3/4 cup basil leaves, vinegar, oil, mustard, S&P. Blend until it is a smooth even consistency. Set aside.

3. Cut the tomatoes. Bigger tomatoes wedge and cut in half, smaller ones leave in bigger pieces. Halve the cherry tomatoes. Add corn kernels. Place in a large bowl and gently toss with enough dressing to coat. Its ok if theres a little extra in the bottom of the bowl. Let sit for 10-15 minutes.

4. Add the bread cubes and toss to coat.

5. Stack and roll remaining basil, then cut into thin ribbons, or use the tiny leaves, torn if necessary. Top salad with basil, microgreens and more dressing as desired. Enjoy as an entree with some grilled chicken or fish!

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