Tomato, Corn, and Bread Salad

When summer rolls around, I can survive on sliced ripe tomatoes served with a thick, toasted slice of sourdough bread to soak up all the tomato juice. That’s how the traditional panzanella salad came to be, and this version is a variation of the classic with sweet corn and some pickled radishes for acidity. I love using a variety of heirloom and Green Zebra tomatoes for their different sizes, shapes, and colors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 350 degrees F. Tear the bread into bite-size pieces and toss together with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and the black pepper on a baking sheet. Bake for 15 minutes, or until toasted.

Step 2

2 Cut and slice the tomatoes into different shapes and mix with the remaining 1 teaspoon salt in a large bowl. Let sit for 10 minutes—the salt will draw water out from the tomatoes and intensify their flavor. Add the toasted bread and gently toss together so the bread can soak up the tomato water. Let sit for another 5 minutes.

Step 3

3 Add the corn kernels, pickled radishes, herbs, garlic, chili, and remaining 3 tablespoons olive oil and toss to combine. Serve immediately.