Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella

This vibrant, summery salad includes elements of Italian panzanella (bread salad). For best flavor and texture, we mix the tomato wedges and onion slices with the vinaigrette and allow them to marinate briefly before tossing in the leafy greens, basil, cheese, and toasted bread and corn. Crisp, juicy kernels cut from cobs of peak-season corn are, of course, ideal, but in a pinch or during winter months, frozen corn that has been thawed and patted dry is fine. Fresh mozzarella is sold in orbs of different sizes; smallish bocconcini and even smaller ciliegine are great for this salad because they’re easily torn into bite-size pieces

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss the bread with 3 tablespoons of oil, ½ teaspoon salt and 1 teaspoon pepper. Distribute in a single layer on a rimmed baking sheet; reserve the bowl. Bake for 5 minutes. Meanwhile, in the same bowl, whisk together the remaining 3 tablespoons oil, the vinegar and ½ teaspoon each salt and pepper. Add the tomatoes and onion, then toss; set aside.

Step 2

2. After the bread has toasted for 5 minutes, add the corn to the baking sheet and stir to combine. Bake until the croutons are golden brown, 5 to 7 minutes, stirring once about halfway through. Cool to room temperature. To the tomato-onion mixture, add the bread-corn mixture, the arugula, mozzarella and basil, then toss to combine. Taste and season with salt and pepper. Transfer to a serving bowl.

Step 3

Don’t use a soft, fine-crumbed bread for this salad. Choose a crusty, rustic bread that will toast up with a crisp-chewy texture and won’t turn soggy when soaked with the salad’s dressing and juices.