Corn Panzanella Salad with Garlic Toast Croutons is a twist on the classic. This version pairs grilled corn and garlic toast croutons with tomatoes, red onion, and a red wine vinaigrette.
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My obsession with sweet corn continues. I like finding new ways to incorporate this seasonal gem into recipes. I love to grill the ears of corn, slice the kernels off of the cob, and then add this charred corn to various recipes for a pop of color and flavor.
Panzanella salad
Today, I'm giving Panzanella salad a corn makeover. Grilled sweet corn is a delicious addition to the classic flavors of Panzanella. Traditionally, Panzanella salad combines bread and tomatoes, often with onions, sometimes cucumbers, and a vinaigrette.
Corn isn't the only twist in this salad. For the bread component, I made croutons from garlic toast. The frozen garlic toast bakes up quickly and adds loads of flavor to the salad. The buttery croutons pair perfectly with the sweet corn, and they are crispy on the outside and chewy on the inside.
Expert Tips
This salad is easy to make and has so much great flavor. It is sure to be a staple on your summer table.
- Grill the corn (on the cob) until slightly charred. Slice the kernels off of the cobs.
- Prepare the frozen garlic toast according to package directions. Cut into cubes.
- Slice the cherry or grape tomatoes in half.
- Cut the red onion into thin slices.
- Basil adds great flavor and freshness.
- Whisk together a simple red wine vinaigrette.
- Toss together and serve immediately, or refrigerate for 2-4 hours to allow flavors to blend.
- The recipe can easily be doubled for larger gatherings.
Corn Panzanella Salad is a great lunch dish and equally delicious as a side dish to grilled chicken or steak. I hope you love this recipe.
Other sweet corn recipes
📖 Recipe Card
Corn Panzanella Salad with Garlic Toast Croutons
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Ingredients
- 3 ears corn on the cob
- 4 slices garlic toast (frozen)
- 1 ½ cups cherry tomatoes (halved)
- ¼ red onion (sliced thin)
- ¼ cup basil leaves (roughly chopped)
- ⅛ cup olive oil (or avocado oil)
- ¼ cup red wine vinegar
- ¼ teaspoon black pepper
Instructions
- Grill the corn on the cob until slightly charred all over. When cool enough to handle, slice the kernels off the cob. Add to a mixing bowl along with the tomatoes and red onion.
- Meanwhile, bake the garlic toast according to package directions. Cut into one-inch cubes and add to the mixing bowl.
- In a small bowl or mason jar, combine the oil, vinegar, and pepper. Whisk or shake until fully combined. Pour the dressing over the salad. Add the fresh basil and toss gently. Serve immediately or refrigerate 2-4 hours to allow flavors to blend. This salad is best eaten the same day.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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