This sweet corn and arugula Panzanella makes a great vegetarian side to the grill. Skip the cheese to make it vegan, or add some chickpeas, quinoa, and some extra veggies for a meal. It is easy and delicious!
This is the best salad to make with lots of fresh tomatoes. Or in this case, if you have some tomatoes and a lot of fresh sweet corn. Panzanella can be an Italian bread salad, but the special part of this Panzanella is that it is not just about bread but sweet corn, it is fresh, crunchy, and absorbs spicy vinaigrette and tomato juices very well. It is easy to prepare and has a lot of flavors. It can be an ideal side dish or with a good portion, a fantastic meal that will leave you satisfied.
3 tablespoons of extra-virgin olive oil, more for drizzling
3 tablespoons of sherry vinegar
½ teaspoon of Dijon mustard
¼ teaspoon of sea salt
1 small shallot, very thinly sliced
2 garlic cloves, minced
4 cups of cubed whole-grain bread
4 ears corn, kernels cut from the cob
2 medium tomatoes, sliced into wedges
3 cups of arugula
Pinches of red pepper flakes
Flaky sea salt, if desired
½ cup of fresh basil, torn or sliced
Shaved pecorino cheese (optional)
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In the bottom of a large bowl, make the dressing by mixing 3 tablespoons of olive oil, vinegar, mustard, salt, shallot, and garlic. Set aside.
- Arrange the bread cubes on the baking sheet, drizzle with olive oil, and toss to coat. Bake until toasted, about 8 minutes.
- To the large bowl, add the (raw) corn, tomatoes, toasted bread, arugula, a few pinches of red pepper flakes, and toss. Season to taste with flaky sea salt (or regular sea salt). Spread onto a platter and top with the basil and shaved cheese, if using.