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
Ingredients
- 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)
- ½ cup lightly packed fresh basil leaves
- ⅓ cup Olive oil Balsamic dressing
Instructions
- 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.
Nutrition
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