Tomato Panzanella w/Corn, Cucumbers, and Herb Salad

Name: Tomato Panzanella w/Corn, Cucumbers, and Herb Salad
Cuisine: Italian
Ingredients: 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 1 cucumber (8 oz | 230 g), cut into half-moons (removing the seeds if large); 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; 2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup (60 ml) olive oil; 4 ears corn (2 cups | 280 g), fresh or frozen kernels; 1 qt cherry tomatoes (about 2 lb | 910 g), halved, or 3 to 4 large slicing tomatoes, cut into large dice; 1 qt cherry tomatoes (about 2 lb | 910 g), halved, or 3 to 4 large slicing tomatoes, cut into large dice; 2 Tbsp (30 g) butter (optional but delightful); ½ loaf crusty bread; 4 ears corn (2 cups | 280 g), fresh or frozen kernels; 4 ears corn (2 cups | 280 g), fresh or frozen kernels

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

This salad can be made with any other vegetables you have on hand. The key is to get a nice balance of crispy bread, soft tomato, and bright punchy herbs. This is another recipe where a good mixture of herbs will enliven the salad, but if you have only basil or parsley, it will still be great. To maintain the crunch, I toss the croutons with the tomatoes only a few minutes before serving. If they sit together for long it will slowly soften the bread, which is still delicious, making

Ingredients

Europe
Italy
Side dish
Mediterranean
Vegetarian

Ingredients

Method