Rustic Bread Salad

Directions

1. 1
   TO MAKE THE BREAD SALAD: Preheat the oven to 350F.
2. 2
   Spread the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes.
3. 3
   Check frequently to make sure they do not burn.
4. 4
   Set aside to cool.
5. 5
   Increase the heat to 400F.
6. 6
   Cut the bread (with crust) into 3/4-inch cubes.
7. 7
   Combine the melted butter, olive oil, and salt in a small bowl.
8. 8
   Spread the cubes on a baking sheet in a single layer and toss with the butter mixture to coat evenly.
9. 9
   Bake, turning occasionally, until the cubes are browned and crisp, about 30 minutes.
10. 10
    Cool the bread thoroughly on the baking sheet.
11. 11
    Cut the corn kernels off the cob, and place in an extra-large serving bowl along with the bell peppers, zucchini, squash, cherry tomatoes, basil, arugula, and parsley.
12. 12
    Toss to mix evenly.
13. 13
    Add the heirloom tomato pieces and toss gently.
14. 14
    TO MAKE THE VINAIGRETTE: Whisk together the vinegars, lemon juice, mustard, garlic, salt, and pepper.
15. 15
    Add the olive oil in a steady stream, whisking constantly until the dressing emulsifies.
16. 16
    Pour over the salad and toss to mix.
17. 17
    TO SERVE: Garnish with the Parmesan shavings and toasted pine nuts.
18. 18
    Serve the dressed salad immediately.
19. 19
    Cover and refrigerate the salad and dressing separately up to 24 hours in advance.
20. 20
    Dress the salad and garnish with Parmesan and pine nuts just before serving.
21. 21
    To make Parmesan curls, scrape a vegetable peeler across the surface of the block of cheese.