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Grilled Bread Salad with Charred Corn, Tomatoes, Red Onion, Basil Vinaigrette

Jamie Purviance

Difficulty: easy

Fuel Type:

Serves 4 to 6
10 mins

People
Serves 4 to 6
Prep Time
20 mins
Grilling Time
10 mins
Cooling Time
15 mins

Ingredients

Instructions

the Ingredients

Corn Panzanella Salad300

Vinaigrette

2 cups (packed) basil leaves
1 garlic clove, chopped
½ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Salad

1 small red onion, thinly sliced
4 ears corn, shucked and silk removed
Extra-virgin olive oil
Kosher salt
½ French or Italian baguette, halved lengthwise
3 ounces arugula
2 cups grape or cherry tomatoes, halved

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

Vinaigrette

Combine the basil and garlic in the bowl of a food processor and pulse to finely chop. Add the oil, vinegar, lemon juice, salt, and pepper, and process to blend. Transfer to a bowl and set aside while you prepare the salad.

Salad

Place the onion in a small bowl and cover with cold water. Let stand for 15 minutes. Drain and blot dry with a kitchen towel.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Lightly brush the corn with oil and lightly season with salt. Brush the cut-sides of the baguette with oil and lightly season with salt.
Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until slightly charred and softened a bit, about 10 minutes, turning occasionally. During the last 3 to 5 minutes of cooking time, grill the baguette over direct medium heat, cut-sides down at first, until grill-marked and golden brown, turning once.
Brush the cooking grates clean. Grill the corn over medium heat, with the lid closed, until slightly charred and softened a bit, about 10 minutes, turning occasionally. During the last 3 to 5 minutes of cooking time, grill the baguette over medium heat, cut-sides down at first, until grill-marked and golden brown, turning once.
Transfer the corn and bread to a cutting board. When cool to the touch, lay the ear of corn flat on the cutting board, and, using a sharp knife, slice along the length to remove the kernels, rotating the ear after each cut until all the kernels are removed. Tear the bread into bite-size pieces.
Spread the arugula in a large shallow serving bowl. Scatter the tomatoes, corn and onion over the arugula, and top with the bread. Gently combine. Drizzle the vinaigrette over the salad and serve immediately.

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