This vibrant, summery salad includes elements of Italian panzanella. For best flavor and texture, the cooks at Christopher Kimball’s Milk Street briefly marinate tomato wedges and onion slices in a punchy vinaigrette before tossing with leafy greens, herbs, cheese and toasted bread and corn.
This image released by Milk Street shows a recipe for tomato, arugula and bread salad with fresh corn and mozzarella. This image released by Milk Street shows a recipe for tomato, arugula and bread salad with fresh corn and mozzarella. This image released by Milk Street shows a recipe for tomato, arugula and bread salad with fresh corn and mozzarella. This image released by Milk Street shows a recipe for tomato, arugula and bread salad with fresh corn and mozzarella.
Stale bread is traditional in panzanella; since most of us don’t have that on hand, we toast cubed pieces of a crusty, rustic loaf until golden brown to give it a crisp-chewy texture that won’t turn soggy when soaked with the salad’s dressing and juices. Be sure to use fresh, water-packed mozzarella for this salad, not the pre-shredded cheese that comes in a bag. You can find it sold in orbs of different sizes; smallish bocconcini and even smaller ciliegine are great for this salad because they’re easily torn into bite-size pieces.
Crisp, juicy kernels cut from ears of peak-season corn are, of course, ideal, but frozen corn that has been thawed and patted dry is fine in a pinch. Finish the salad with hand-torn basil or, for a refreshing summery twist, fresh mint.2 tablespoons white balsamic vinegar OR sherry vinegar1 small red onion, halved and thinly sliced2 cups lightly packed baby arugula OR watercress OR mixed greensHeat the oven to 450°F with a rack in the middle position.
After the bread has toasted for 5 minutes, add the corn to the baking sheet and stir to combine. Bake until the croutons are golden brown, 5 to 7 minutes, stirring once about halfway through. Cool to room temperature. To the tomato-onion mixture, add the bread-corn mixture, the arugula, mozzarella and basil, then toss to combine. Taste and season with salt and pepper. Transfer to a serving bowl.
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