Corn, Tomato, and Crispy Bread Salad
 
 
A sweet summer corn, tomato, and crispy bread salad with a simple red wine vinaigrette, mozzarella, and lots of fresh herbs.
Yield: 2-4 servings
Ingredients
  • 2 slices of good bread (I used focaccia)
  • olive oil
  • kosher salt and black pepper, to taste
  • 2 ears of corn
  • 1 lb heirloom tomatoes
  • 4 scallions, thinly sliced
  • 2 tbsp red wine vinegar
  • ¾ cup shelled pistachios
  • 4 oz fresh mozzarella, cubed
  • small bunch of mint, leaves picked
  • small bunch of basil, leaves picked
Instructions
  1. Heat oven to 425F.
  2. Tear or cut your bread into bite-sized chunks. Lay on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper. Roast for 10-15 minutes or until crispy on the outside but still tender and chewy on the inside.
  3. For the salad, cut the corn kernels from the ears of corn and place them in a large bowl. Cut the tomatoes into bite-sized wedges and add them to the bowl with the corn. Add in the scallions and red wine vinegar. Season to taste with salt and black pepper.
  4. Once the croutons are ready, crumble the pistachios, mozzarella, fresh herbs, and 3 tbsp olive oil to the salad bowl. Toss gently to combine. Season to taste with salt and black pepper. Toss in the croutons just before serving.
Notes
Recipe from The Modern Cook's Year
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/08/corn-tomato-and-crispy-bread-salad.html