Chef Megan Mitchell

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Grilled Summer Panzanella Salad

  • Serves: 8
  • Complexity: easy
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Grilled Summer Panzanella Salad

Ingredients

  • 3 ears sweet corn, husked
  • 1 sourdough loaf, boule or pullman (about 1 pound)
  • EVOO
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 pound heirloom tomatoes (any type will work)
  • 4 Persian cucumbers, cut into 1/2-inch thick half-moons
  • 1/2 cup packed basil leaves, chopped
  • 1/4 cup minced chives
  • Sherry vinegar

Directions

  1. Bring a grill or grill pan up to heat over medium. Add the corn and cook for 10 minutes, turning often to char all sides. Remove and let cool slightly before cutting the kernels from the cobs.

  2. Slice the bread into 1 1/2-inch thick slices. Liberally drizzle both sides with EVOO and sprinkle with salt and pepper. Grill 3-4 minutes per side or until charred and crispy. Remove and cut into 1-inch cubes.

  3. Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms halve the smaller ones and quarter the larger ones. Place into a large bowl along with the corn, bread, cucumbers, basil, chives, 2-3 tbsp. vinegar, a drizzle of EVOO and a sprinkle of salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed.

  4. Serve immediately.

    Recipe Courtesy of Megan Mitchell

    As seen on Food Network Kitchen

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