Nothing says summer like a brimming bowl filled with fresh garden vegetables and farmers market finds. Sweet corn and juicy tomatoes are at their peak, which makes for a perfect pairing in this vibrant salad inspired by Italian panzanella.
Panzanella is a rustic bread-and-tomato salad from Tuscany and Umbria. Traditionally, stale bread is softened by the juices of salted ripe tomatoes, then tossed with a simple vinaigrette. This version isn’t strictly traditional, but it captures the spirit of the classic. Grilled croutons add toasty flavor and texture, while ripe tomatoes, crisp fresh corn, quick-pickled red onions, and a bright basil vinaigrette bring everything together.
Once the components are prepped, the salad is easily assembled. Start with the basil dressing, which is thicker than a classic vinaigrette (add a splash more olive oil if you prefer a lighter consistency). Give the red onions a quick soak to mellow their bite and enhance their natural sweetness. Grill or toast the bread until crisp and lightly charred. And for the corn, keep it raw if it’s fresh and in season. The kernels are crisp and juicy, with a naturally sweet and milky flavor that shines in the salad.
