Grilled Corn and Heirloom Cherry Tomato Panzanella Salad with Fresh Basil and Burrata

Ingredients:

• 4 ears of corn, shucked

• 1 pint heirloom cherry tomatoes, halved

• 1/2 loaf of good crusty bread, cut into small 1/2-inch cubes ( I love a nice sourdough for this)

• 2-3 tablespoons Extra virgin Olive Oil

• 3 tablespoons Parmesan cheese

• 1 tablespoon white balsamic vinegar

• Salt and freshly ground black pepper to taste

• 1/2 cup fresh basil leaves

• 1 ball of burrata cheese, cut into quarters

• Maldon salt

Approximate Nutritional Information -

Makes 4 Servings

Serving Size: 1/4 of the recipe (approximately 2 cups)

Calories: 488 Total Fat: 25g

• Saturated Fat: 9g

• Trans Fat: 0g

• Cholesterol: 40mg

• Sodium: 693mg

• Total Carbohydrates: 51g

• Dietary Fiber: 6g

• Sugars: 12g

• Protein: 18g

Dietary Substitutions -

For a gluten-free version:

• Use gluten-free bread for the croutons

For a dairy-free version:

• Omit the Parmesan cheese or substitute for a plant-based alternative

• Substitute the burrata cheese for a plant-based cheese alternative

For a vegan version:

• Use vegetarian Parmesan cheese or omit it entirely

• Make sure the bread is vegan-friendly

• Substitute the burrata cheese for a plant-based burrata cheese alternative

““A world without tomatoes is like a string quartet without violins.””

— Laurie Colwin

Are you looking for a salad that's bursting with the fresh and delicious flavors of summertime? Then you have to try this Grilled Corn and Heirloom Cherry Tomato Panzanella Salad! With its juicy cherry tomatoes, sweet and smoky grilled corn, and creamy burrata cheese, this colorful salad is the perfect combination of refreshing and indulgent. And the best part? It's super easy to make! Just toss everything together in a big bowl with some crispy bread cubes and a simple vinaigrette and you've got a salad that's sure to be a hit at any gathering or potluck. Plus, with the addition of a nice piece of fish, chicken, or steak, it's a full meal that will satisfy even the hungriest of appetites.

Instructions:

1. Preheat a grill or grill pan over medium-high heat.

2. Brush the corn with olive oil and season with salt and pepper. Grill the corn for about 5-7 minutes, turning occasionally, until it is charred in spots and tender. Remove from the grill and let it cool slightly.

3. While the corn is cooking, toss the bread cubes with 1-2 tablespoons of olive oil, Parmesan, and a pinch of salt and pepper. Spread the bread cubes out in a single layer on a baking sheet and toast in a 350°F oven until golden brown and crispy all the way through, about 10-12 minutes.

4. In a large bowl, whisk together 1-2 tablespoons of olive oil with white balsamic vinegar and season with salt and pepper to taste.

5. Once the corn has cooled, cut the kernels off the cob and add them to the bowl with the dressing. Add the cherry tomatoes and half of the basil to the bowl, and toss everything together until well combined.

6. Add the toasted bread cubes to the bowl and toss gently to combine. Spread the salad on a platter or individual plates.

7. Finally, add the torn pieces of burrata cheese on top of the salad. Garnish with the remaining basil leaves and a sprinkle of Maldon salt.

8. Serve immediately while the bread is still crispy and the cheese is soft and creamy.

Tips and Tricks -

1. It’s especially important to use the freshest, highest-quality ingredients: Be sure to choose the best-quality tomatoes and corn you can find. I only make this salad when both are in peak season which is July, August and September up north and Feb, Mar and April in Florida.

2. You can char the corn over the burners on your stove instead of a grill. a stainless steel cookie rack works great as an impromptu “grill grate”.

3. This salad is best served at room temperature, which allows the flavors to shine through without being too cold.

4. This salad can be made a few hours ahead of time, which makes it perfect for entertaining. Just be sure to add the bread cubes and cheese right before serving.

5. Use a mix of heirloom cherry tomatoes for color and flavor: While you can certainly use just one variety of cherry tomatoes or even larger tomatoes, using a mix of different colors and sizes makes the salad more visually striking and adds a variety of flavors.

6. Olive oil is a key ingredient in both the vinaigrette and the salad, so be sure to use good-quality extra-virgin olive oil for the best flavor. I love Sicilian and Tuscan olive oils for this dish as I’ve found that using the olive oil of the food you’re cooking will really help you get a more authentic taste.