Ingredients
Scale
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
Instructions
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Best served within 30 minutes of assembling; it can sit up to 1 hour, though the bread will continue to soften.