Grilled corn adds a note of sweetness to this tangy panzanella salad. Source: EatingWell Magazine, June 2020

Eric Wolfinger


Ingredient Checklist


Instructions Checklist
  • Preheat a gas grill to medium, build a fire in a charcoal grill or build a campfire and let it burn down to medium heat (about 400 degrees F).

  • Combine onion, vinegar and lemon juice in a large bowl. Set aside, stirring occasionally.

  • Meanwhile, grill corn, turning occasionally, until tender and slightly charred, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cobs and add to the bowl with the onion.

  • Brush or drizzle both sides of bread with 2 tablespoons oil. Grill the bread, turning once halfway, until both sides are well toasted, 1 to 3 minutes per side.

  • Tear or cut the toasted bread into 1-inch cubes and add to the bowl. Add the remaining 6 tablespoons oil, tomatoes, basil, garlic, salt and pepper; stir to combine. Serve immediately.

Nutrition Facts

251 calories; 15.3 g total fat; 2.3 g saturated fat; 299 mg sodium. 255 mg potassium; 25 g carbohydrates; 2.1 g fiber; 5 g sugar; 5 g protein; 609 IU vitamin a iu; 11 mg vitamin c; 76 mcg folate; 33 mg calcium; 2 mg iron; 32 mg magnesium;