Grilled corn adds a note of sweetness to this tangy panzanella salad.

Eric Wolfinger
Source: EatingWell Magazine, June 2020


Recipe Summary

30 mins
30 mins


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

252 calories; protein 5g; carbohydrates 25g; dietary fiber 2.1g; sugars 5.2g; fat 15.3g; saturated fat 2.3g; vitamin a iu 608.5IU; vitamin c 10.5mg; folate 75.9mcg; calcium 33.4mg; iron 1.6mg; magnesium 32.1mg; potassium 255.1mg; sodium 299.3mg.

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Rating: 5 stars
I’ve made this beautiful summer salad twice. Once for my family and once for a dinner party and everyone loved it both times! Impressive and super light and delicious! My grocery store did not have sourdough the second time I made it so I just used a baguette and it was equally delicious. Heirloom tomatoes made it extra yummy. Read More