Just discovering new ways to eat more sourdough and this corn panzanella is one of the best salads I’ve ever had. Every bite is pure bliss. Every bite tastes like summer. And every bite has bread. A bread salad is clearly the dream.
The sourdough is cubed and toasted on the stove in olive oil, then tossed with lots of basil, tomatoes, corn, cucumbers, and a caramelized shallot vinaigrette. It makes me feel like I’m in northern Italy! I’ve never been, but we can pretend.
- 3 cups of 1-inch sourdough bread cubes *use any artisan-style bread loaf you'd like
- cherry tomatoes
- 2 ears corn steamed or grilled with kernels removed
- 1 Persian cucumber diced
- 1 cup basil
- 1 shallot *caramelized in 1 tbsp olive oil from the
- ¼ cup olive oil
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp lemon zest from 1 lemon
- pinch red chili flakes
- ½ tsp dijon mustard
- salt and pepper to taste
- Cut sourdough into 1-inch cubes. Cook in a large pan with 2 tbsp olive oil and salt on medium-low heat for about 10 minutes, or until nicely toasted. Stir occasionally.
- For the shallot vinaigrette, finely mince a shallot. Add 1 tbsp olive oil to a small pan and caramelize the shallots until crisp and browned. Add to a jar with the rest of the ingredients for the vinaigrette. Shake the jar until the dressing comes together.
- Toss all ingredients together in a bowl: tomatoes, basil, corn, cucumbers, bread, and the shallot vinaigrette.
2 thoughts on “Vegan Corn Panzanella Salad”
This was a delightful late summer salad. Thanks for your great recipe!
So happy you enjoyed it Jennifer!