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

Jamie Purviance

Difficulty: easy
Fuel Type:

  • 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

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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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