Grilled Corn Panzanella
Updated July 23, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½cup extra-virgin olive oil, plus more for greasing
- 2tablespoons red wine vinegar
- 8ounces fresh mozzarella, torn into roughly 1-inch pieces
- 1½ pounds ripe tomatoes, cut into roughly 1-inch pieces, or 2 pints cherry tomatoes, halved
- 2Persian or mini seedless cucumbers, cut ¼ inch thick
- 1shallot, thinly sliced
- Salt and black pepper
- 1(12-ounce) loaf sourdough or rustic bread, sliced 1 inch thick
- 3ears of corn, shucked
- 20basil leaves, torn if large
Nutritional analysis per serving (6 servings)
524 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 18 grams protein; 773 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill to medium-high. In a very large bowl, stir together the oil, vinegar and mozzarella. Place a large colander or sieve on top of the mozzarella mixture. Add the tomatoes, cucumbers and shallot to the colander and season generously with salt, about 1 teaspoon Diamond Crystal or ½ teaspoon fine sea salt. Stir to coat. Set aside to allow the tomato and cucumber juices to form a vinaigrette with the oil and vinegar beneath.
- Step 2
On a sheet pan, brush the bread and corn all over with oil. Season with salt and pepper. Head outside with the sheet pan and tongs.
- Step 3
Grill the corn, turning occasionally, until browned in spots, 10 to 12 minutes. Grill the bread until crisp and charred in spots, 1 to 3 minutes per side. (Watch closely; bread likes to burn.) Return ingredients to the sheet pan as they finish, then head back inside.
- Step 4
Shake the colander of tomatoes and cucumbers to get all the juices in the bowl, then set the colander aside in the sink. Tear the bread into 1-inch pieces and cut the kernels off the cobs. To the bowl of mozzarella, add the bread, corn, tomatoes, cucumbers, shallots and basil and toss to combine. Season to taste with salt and pepper. Serve right away or let sit, stirring occasionally, for up to 30 minutes.
Private Notes
Comments
Are you looking for the taste of summer? Because this just might be it. Wow, from the dressing to the grilled bread to fresh basil. Harmony of acid, sweetness and texture. I used frozen pita bread and kept it vegan so no mozz, but can only imagine what that’d do! Make sure to marinate the raw scallion if your SO isn’t such a fan. Otherwise, make this salad!
Doubled the dressing, added two cans of cannellini beans and arugula. Excellent summer dish!
I’ve got to say this recipe is worthy of stopping to write this feedback. I’d give it 5 out of 5 stars! I stepped outside and into our garden, where I found the basil, tomatoes, cucumbers, and then got sweetcorn from a neighbors’s garden. Happened to have some rustic sourdough on hand, and followed the recipe as stated, except I ran short of mozzarella, and so also threw in some feta. Yum is the result. Served alongside grilled lamb, burger patties with tahini sauce.
I make this as the recipe described, but ADDED blistered shishito peppers on the same sheet pan as the corn (I don’t have a grill. I then make this a meal by adding prosciutto or excellent tinned fish like trout, tuna or sardines.
My instinct was to not grilled the corn. The tender corn became tough and really made a great meal only just ok.
I made this recipe tonight for dinner except I halved it, as it was just hubby and me. I didn’t want to grill the bread and corn so I charred it in a cast iron skillet. This was soooo good! Used tomatoes, basil, and cucumbers from my garden. I will definitely make this again!