Farmers Market Panzanella Salad
Serves: 6-8
  • 1 loaf French bread, torn into bite-size pieces (about 6 cups)
  • 2 tbsp olive oil
  • 2 cups halved cherry and/or grape tomatoes
  • 1 red bell pepper, diced
  • 2 carrots, peeled and diced
  • 1 cucumber, peeled and diced
  • ½ cup sliced fresh basil
  • ⅓ cup diced red onion
  • 2 ears corn, steamed
  • ΒΌ cup olive oil
  • 3 tbsp red wine vinegar
  • ½ tsp dijon mustard
  • 1 tsp honey
  • salt and pepper, to taste
  1. Preheat the oven to 375 degrees and arrange the bread pieces on a baking sheet. Drizzle with olive oil and toss well to coat. Bake for 4-6 minutes, until hot and just beginning to brown. Remove from the oven and cool.
  2. In a large mixing bowl, toss together the tomatoes, red bell pepper, carrots, cucumber, basil and red onion. Cut the kernels from the corn cobs, and add kernels to the mixture, tossing well to combine. Discard the cobs. Stir the cooled bread pieces into the mixture.
  3. Whisk together the vinaigrette ingredients and pour over the bread mixture. Toss well to combine. Let sit for five minutes and then stir again. Enjoy.
Recipe by Maine Course at