The Ultimate Summer Tomato Salad: Panzanella with Charred Corn and Goat Cheese

I only discovered the joy of bread salad in adulthood. If I’d known that was an option as a kid, salads with dinner might not have been such an issue!

Panzanella screams summer: juicy tomatoes, golden toasted bread cubes, and a punchy vinaigrette. It’s about the only dish I need once prime tomatoes start appearing.

So it was only a matter of time before I developed my own, and even better, I got to do it in partnership with one of my favorite markets in Portland, Rosemont Bakery + Market … just in time to add to your July Fourth cookout! 

For my Panzanella with Charred Corn and Goat Cheese, a mix of chunked tomatoes (I prefer half Campari or cocktail tomatoes and half heirloom) are drained, then tossed with toasted sourdough bread cubes, charred fresh sweet corn, quick-pickled shallots, and basil. Everything gets dressed in a vinaigrette made with some of the drained tomato juice, a little Dijon, garlic, and local honey to round it all out.

The perfect finishing touch is a sprinkling of goat cheese. I prefer Humboldt Fog, which Rosemont introduced me to. It has a crumbly center surrounded by a gooey, Brie-like exterior and brings a unique, delicious funk to the salad. But truly, any goat cheese will be perfect.

NOTES

• VINEGAR: It does double duty here: first, it mellows the shallots, then it becomes the base of the vinaigrette, so nothing goes to waste.
• GOAT CHEESE: Humboldt Fog is my favorite here, but a soft local goat cheese or any creamy goat cheese will work. Sprinkle it over the top right before serving rather than tossing it through the salad.
• TOMATOES: I like a mix of cocktail tomatoes and larger heirloom  tomatoes, but any combination will work as long as you have about 1½ pounds total.

A huge thank you to the testers for the recipe: Holly Roberts, John Donovan, Noelle Hale, Ellary Draper, Victoria Levine, Tina Harris, Linda Pheifer

Panzanella with Charred Corn & Goat Cheese

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• Author: Trent Pheifer
• Total Time: 40 minutes
• Yield: 4–6 servings 1x

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Ingredients

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Panzanella

• 8 to 10 ounces sourdough bread, cut into 3/4-inch pieces (about 6 cups)
• 2 tablespoons olive oil
• Kosher salt
• 1 1/2 pounds mixed ripe tomatoes, cut into 3/4-inch pieces
• 1/4 cup thinly sliced shallot
• 2 tablespoons red wine vinegar
• 3 ears fresh sweet corn, shucked
• 1 cup fresh basil leaves, torn
• 3 ounces goat cheese, crumbled

Dressing

• Reserved shallot vinegar, from above
• 1 tablespoon reserved tomato juice, plus more to taste
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of red pepper flakes
• 1/3 cup extra-virgin olive oil
  

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Instructions

1. Preheat the oven to 400°F.
2. Toss 8 to 10 ounces sourdough bread cubes with 2 tablespoons olive oil and ½ teaspoon kosher salt on a sheet pan and spread in an even layer. Bake for 15 to 18 minutes, tossing once – they should be golden brown but not rock hard. Set aside to cool.
3. Heat a large dry skillet, preferably cast iron, over medium-high heat until very hot (water flicked on the surface should sizzle immediately). While the pan warms, cut the kernels from 3 ears of fresh sweet corn. Add the corn in a single layer, working in batches if needed, and cook undisturbed for 2 minutes, until the kernels start to char in spots. Stir and continue cooking, stirring only occasionally, until lightly blistered and just tender, 2 to 3 minutes more. Transfer to a large serving or mixing bowl to cool to room temperature. 
4. Place 1½ pounds mixed ripe tomatoes, cut into ¾-inch pieces in a colander set over a large bowl. Sprinkle with ½ teaspoon kosher salt and toss gently. Let sit for 15 minutes, tossing once, until the tomatoes release some juice. Add the tomatoes to the bowl with the cooled corn, reserving at least 2 tablespoons of the collected tomato juice for the dressing. 
5. Meanwhile, toss ¼ cup thinly sliced shallot with 2 tablespoons red wine vinegar in a glass measuring cup or small jar. Let sit for 15 minutes, then lift the shallots out with a fork and add them to the corn bowl.
6. To the reserved vinegar, add 1 tablespoon reserved tomato juice, 1 teaspoon Dijon mustard, 1 small grated garlic clove, 1 teaspoon honey, ¼ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and a pinch of red pepper flakes. Whisk to combine.
7. Slowly whisk in ⅓ cup extra-virgin olive oil. Taste the dressing. It should taste sharp, salty, and punchy. If it needs more tomato flavor, add more tomato juice. 
8. When ready to serve, add the toasted bread to the corn bowl. Pour over two-thirds of the dressing and toss gently. Let the salad sit for 5 to 10 minutes at room temperature so the bread can absorb the juices.
9. Toss again, then taste a bite with bread, tomato, and corn together. Add more dressing, salt, vinegar, or olive oil as needed. Just before serving, add 1 cup torn fresh basil leaves and toss. Sprinkle with 3 ounces crumbled goat cheese and serve. 
10. Best served within 30 minutes of assembling; it can sit up to 1 hour, though the bread will continue to soften.