Tomato Panzanella features cooked fresh corn kernels, gorgeous tomatoes, cucumber, red onion, and fresh basil. Some French bread (toasted in a countertop toaster, not by firing up the oven) gets tossed in.
Along with some fresh melon on the side, this dish made a welcome meal for Hubby and me on a recent mop-the-brow summer evening. The vibrant color of everything jumbled together added to our enjoyment. Cool and delicious!
1 cup cooked fresh corn kernels
2 pounds large heirloom tomatoes, coarsely chopped
1 tablespoon white cooking wine
1/2 (16-ounce) French bread loaf, cut into 1-inch cubes and toasted
1 English cucumber, sliced
1/2 cup extra virgin olive oil
1/4 red onion, thinly sliced
1/3 cup torn fresh basil
salt (or salt substitute) and pepper to taste
1 tablespoon sherry vinegar
Toss together all ingredients. Let stand 30 minutes. Add sherry vinegar; toss to combine. Makes 4 to 6 servings. (Source: Southern Living July 2012)