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Summer Grilled Corn and Tomato Panzanella Salad| Craving Something Healthy

Grilled Corn and Tomato Panzanella Salad

The best way to celebrate fresh corn on the cob, tomatoes and use up that stale load of bread
Servings 4
Calories 408kcal
Author Craving Something Healthy


  • 2 ears corn on the cob, peeled and shucked
  • 4 slices stale bread (or 8 small appetizer size slices)
  • 1 pint cherry or grape tomatoes, sliced in half
  • 1 large sweet pepper, seeded and cut into 1-inch pieces
  • 1 medium avocado, pitted and cut into cubes
  • 4 ounces mini mozzarella balls (ciliegine)
  • 1/2 cup lightly packed fresh basil leaves
  • 1/3 cup Olive oil Balsamic dressing


  • Heat your grill to medium-high heat (about 350 degrees) and lightly spray the cooking grates with cooking spray.
  • Grill the corn for about 10 minutes or until it is lightly charred all around.
  • Grill the bread for about 30-45 seconds on each side until it has grill marks.
  • Let the corn sit until it's cool enough to handle and cut off the cob. Slice the kernels and place them in a large mixing bowl.
  • Cut the bread into chunks and add it to the bowl.
  • Add the remaining ingredients to the bowl, and toss lightly to combine with dressing.
  • Let the salad sit for about 30 minutes in the refrigerator, so the bread can soften and the flavors can blend.


Calories: 408kcal | Carbohydrates: 35g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 348mg | Potassium: 791mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2370IU | Vitamin C: 87.9mg | Calcium: 209mg | Iron: 2.7mg