Sweet Corn & Arugula Panzanella Recipe

Inform me, what’s your favourite summer season salad?

For those who stated panzanella, you’re on the proper place. For those who didn’t say panzanella, that’s okay too, as a result of I believe you’ll be transformed after you do that one! 🙂 It’s the last word summer season salad to make with a bounty of recent tomatoes. Or on this case, in case you have a few tomatoes and a bounty of recent candy corn.

Sweet Corn & Arugula Panzanella

Panzanella could also be an Italian bread salad, however the particular half about this panzanella is that it’s not solely in regards to the bread. I believe bread salads can usually get a bit too bread-y, which is the place the corn is available in. It’s recent, crisp, and it soaks up the tangy French dressing and tomato juices so nicely. Plus, corn is my favourite summer season vegetable and it’s simply now coming into season, so I’ll be consuming it just about day by day from now till the tip of September.

Sweet Corn & Arugula Panzanella

I might often select a lighter bread like ciabatta bread for panzanella, however I like this specific salad with cubes of hearty & seedy complete grain bread like this one:

Sweet Corn & Arugula Panzanella

Did I point out that this salad comes collectively in only one bowl? It’s nice to make forward and it’s the proper facet dish to go along with no matter you’re grilling. If in case you have a bit left over, it makes a fantastic lunch the subsequent day by including some chickpeas and one other handful of arugula.

Sweet Corn & Arugula Panzanella

Candy Corn & Arugula Panzanella


  • three tablespoons extra-virgin olive oil, extra for drizzling
  • three tablespoons sherry vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • 1 small shallot, very thinly sliced
  • 2 garlic cloves, minced
  • four cups cubed whole-grain bread
  • four ears corn, kernels minimize from cob
  • 2 medium tomatoes, sliced into wedges
  • three cups arugula
  • pinches of crimson pepper flakes
  • flaky sea salt, if desired
  • ½ cup recent basil, torn or sliced
  • shaved pecorino cheese, non-compulsory, omit if vegan
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a big bowl, combine collectively the olive oil, vinegar, mustard, salt, shallot, and garlic. Put aside.
  3. Prepare the bread cubes on the baking sheet, drizzle with olive oil, and toss to coat. Bake till toasted, about eight minutes.
  4. To the massive bowl, add the corn, tomatoes, toasted bread, arugula, a couple of pinches of crimson pepper flakes, and toss. Season to style with flaky sea salt (or common sea salt). Unfold onto a platter and high with the basil and shaved cheese, if utilizing. Serve.

Make-ahead be aware: For those who’re not serving this instantly, combine each ingredient collectively besides the bread, arugula, basil, and cheese. Add the bread and arugula 15 minutes earlier than serving in order that the bread doesn’t get too soggy, and the arugula doesn’t wilt. High with the basil and cheese as you’re able to serve.



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