Tomato Panzanella

Name: Tomato Panzanella
Ingredients: 1 cup cooked fresh corn kernels; 2 pounds large heirloom tomatoes, coarsely chopped; 1 tablespoon dry white wine; 1/2 (16-oz.) French bread loaf, cut into 1-inch cubes and toasted; 1 English cucumber, sliced; 1/2 cup extra virgin olive oil; 1/4 red onion, thinly sliced; 1/3 cup torn fresh basil; Salt and pepper to taste; 1 tablespoon sherry vinegar

10 ingredients

1 steps

Ingredients

1 cup cooked fresh corn kernels
2 pounds large heirloom tomatoes, coarsely chopped
1 tablespoon dry white wine
1/2 (16-oz.) French bread loaf, cut into 1-inch cubes and toasted
1 English cucumber, sliced
1/2 cup extra virgin olive oil
1/4 red onion, thinly sliced
1/3 cup torn fresh basil
Salt and pepper to taste
1 tablespoon sherry vinegar

Directions

1

Toss together corn, tomatoes, wine, toasted bread cubes, cucumber, olive oil, onion, basil, and salt and pepper to taste. Let stand 30 minutes. Add vinegar, and toss to combine.