The Ultimate Charred Corn and Tomato Panzanella Salad: A Vibrant Summer Delight
Prepare for a culinary sensation that encapsulates the essence of summer: a Charred Corn and Tomato Panzanella Salad featuring perfectly toasted sourdough bread. This isn’t just a side dish; it’s a vibrant symphony of textures and flavors, transforming simple seasonal ingredients into an unforgettable meal or accompaniment for any summer gathering. Imagine the sweetness of charred corn mingling with juicy, salt-kissed tomatoes, all nestled among crisp-tender bread cubes, enveloped in a tangy, aromatic dressing. It’s the perfect way to celebrate peak summer produce and elevate your warm-weather dining.
You absolutely must try this incredibly flavorful summer corn salad. It’s an ideal companion for any backyard cookout or barbecue. Since you’ll already have the grill fired up to char the corn, why not maximize your efforts and also prepare some delicious Grilled BBQ Chicken Kebabs to serve alongside this refreshing Panzanella? The smoky flavors complement each other beautifully, creating a memorable summer feast with minimal extra fuss.
If you find yourself craving more delicious charred corn salad creations, explore these fantastic recipes: our Chopped BLT Salad with Corn offers a delightful twist on a classic, the Charred Corn Caprese Salad brings Italian-inspired freshness, or try my versatile Roasted Corn Salsa, perfect for dipping or topping. Each recipe highlights the incredible versatility and irresistible sweetness that charred corn brings to any dish.
Essential Ingredients for Your Charred Corn Panzanella Salad
Crafting the perfect Charred Corn and Tomato Panzanella Salad begins with selecting the finest ingredients. Each component plays a vital role in achieving that balanced medley of sweet, savory, tangy, and textural delight. Here’s a closer look at what you’ll need and why it matters:
- Tomatoes: The star of any Panzanella, ripe, juicy tomatoes are key. Cherry tomatoes, halved, offer a burst of flavor and a pleasing bite. Alternatively, quartered fresh summer tomatoes of your choice (such as Roma or even small heirlooms) will deliver a robust, earthy taste. Their natural acidity perfectly balances the sweetness of the corn.
- Garlic: A foundational aromatic for the dressing, minced or finely grated garlic infuses a pungent, warm note that elevates the entire dish.
- Shallot: Milder and sweeter than an onion, a minced shallot adds another layer of delicate, savory depth to the dressing without overpowering the fresh produce.
- Olive Oil: Essential for both the dressing and for toasting the bread. Use a good quality extra virgin olive oil for its rich flavor and smooth texture. It helps to emulsify the dressing and provides a golden crispness to the bread.
- Red Wine Vinegar: This ingredient is crucial for adding a bright, tangy acidity to the dressing, cutting through the richness and awakening the other flavors in the salad.
- Rustic Bread: You simply cannot have a proper Panzanella salad without crusty, substantial bread! The best choices are those with a firm crumb and a good crust, which can absorb the dressing without becoming mushy. Sourdough or ciabatta are ideal, but a French baguette can also work wonderfully in a pinch.
- Corn on the Cob: The quintessential summer vegetable, sweet corn takes on a new dimension when charred. The caramelization from grilling enhances its natural sugars, adding a smoky sweetness and delightful texture that pairs exquisitely with the acidic tomatoes.
- Softened Butter: Used for coating the corn before grilling, butter helps achieve that beautiful char and adds a subtle richness, enhancing the corn’s natural sweetness.
- Fresh Herbs: A generous handful of fresh herbs is non-negotiable for this salad. Herbs like basil, parsley, and chives contribute an earthy, fragrant freshness that brightens every bite. They are the final touch that brings all the flavors together.
- Parmesan Cheese: (Optional) Shaved or grated Parmesan adds a wonderful nutty, salty depth and a pleasant textural contrast. While optional, it’s highly recommended for an extra layer of gourmet flavor.
Perfecting the Bread: Drying and Toasting for Charred Corn Salad
The bread is the backbone of any great Panzanella salad. Its texture is paramount – you want it to be firm enough to soak up the flavorful dressing without dissolving into a soggy mess. This means choosing the right kind of bread and preparing it correctly. A crusty, rustic loaf with a dense, chewy center is ideal. These characteristics allow the bread to maintain its structural integrity while absorbing the delicious juices and vinaigrette.
My top recommendations are sourdough or ciabatta, both of which possess the desired firmness and open crumb structure. Sourdough offers a delightful tang that complements the tomatoes, while ciabatta provides a rustic, airy chew. In a pinch, a good quality French baguette can also work, just ensure it’s not too soft. Whether you start with day-old stale bread (which is naturally drier) or fresh bread, the goal is always the same: to dry it out and toast it just enough so it can heroically stand up to the dressing and other ingredients without losing its delightful chew.
How to Dry Out Bread for Panzanella
Drying out the bread isn’t just about making it crunchy; it’s about creating a sponge that will absorb all the wonderful flavors of your Panzanella dressing and tomato juices. Here’s how to achieve the perfect texture:
- Preheat your oven: Set your oven to 300 degrees F (150 degrees C). A lower temperature ensures the bread dries out slowly rather than browning too quickly.
- Prepare the bread: Cut your chosen rustic bread into roughly 1-inch cubes. Place the bread cubes in a single layer on a small baking sheet. Drizzle them with about 1 tablespoon of olive oil, and season lightly with a pinch of salt and freshly ground black pepper. Toss gently to ensure all the cubes are evenly coated.
- Toast to perfection: Bake for 12-15 minutes, or until the bread cubes are crisp on the outside but still have a slight “squish” in the center. They should be just toasty enough to begin soaking up the dressing without becoming completely rock hard. You don’t want them overly browned or brittle; the goal is a balance between a slightly firm crust and a yielding interior. Remove from the oven and let them cool completely before adding to the salad. This cooling process helps them firm up further.
Mastering the Char: How to Char Corn on the Grill (or Stovetop)
Grilled corn is a highlight of summer, and charring it for this Panzanella salad elevates the dish to a whole new level. The caramelization that occurs during charring brings out an incredible depth of sweetness and adds a smoky, complex flavor, along with a delightful textural contrast that is simply irresistible in this bread salad.
Since this recipe perfectly utilizes both peak summer corn and sun-ripened tomatoes, firing up the outdoor grill is my preferred method for achieving that authentic smoky flavor. However, don’t worry if you don’t have an outdoor grill or if the weather isn’t cooperating. You can easily achieve a beautiful char indoors using a heavy-bottomed skillet or a grill pan on your stovetop. The key is high heat to create those smoky, slightly blackened kernels.
- Preheat your grill: Get your grill nice and hot, aiming for a temperature of about 400 degrees F (200 degrees C). A high initial heat is essential for developing a good char quickly.
- Prepare the corn: Gently peel back the husks from your corn on the cob, remove the silks, and then pull the husks back up to form a handle (or remove them entirely if you prefer). Liberally coat each ear of corn in softened butter. The butter not only adds flavor but also helps the corn char beautifully and prevents sticking.
- Grill the corn: Place the buttered corn cobs on the grill. Cook for 10-12 minutes over indirect heat, turning the cobs approximately a quarter turn every 3-4 minutes. This method ensures even cooking and charring on all sides. You’re looking for kernels to become tender with visible smoky, blackened spots.
- Indoor grilling alternative: If you’re cooking indoors, heat a cast iron skillet or a grill pan over medium-high heat until it’s smoking slightly. Follow the same instructions as above, rotating the corn regularly until evenly charred and tender. My go-to grill pan for years has been this one, which I use often for perfectly charred vegetables.
- Prepare for the salad: Once the corn is cooled enough to handle, carefully cut the kernels away from the cobs using a sharp knife. Set the charred corn kernels aside, ready to be tossed into your Panzanella.
The Secret to Flavorful Tomatoes: Salting Your Tomatoes
While a classic Panzanella Salad inherently celebrates the vibrant flavors of ripe, fresh summer tomatoes, a simple technique can elevate them even further: salting. This step is not merely for seasoning; it serves a dual purpose. Firstly, salting before assembly helps to intensely enhance the tomatoes’ natural sweetness and acidity, concentrating their delicious essence. Secondly, and perhaps more importantly for a Panzanella, it gently draws out some of the excess moisture and flavorful juice from the seeds and pulp. This collected “tomato liquor” is a hidden gem that, when incorporated into your dressing, adds an incredible depth of tomato-y flavor, making your vinaigrette truly shine.
- Prepare and salt: Place the halved cherry tomatoes (or quartered larger tomatoes) into a fine-mesh strainer. Toss them generously with about 2 teaspoons of Kosher salt and a pinch of freshly ground black pepper. The Kosher salt has larger crystals that effectively draw out moisture without over-salting.
- Drain and collect: Position the strainer over a medium-sized bowl, ensuring there’s enough space for the liquid to collect. Allow the tomatoes to drain for at least 20-30 minutes at room temperature. During this time, the salt will work its magic, pulling out excess water and concentrating the tomato flavor.
- Reserve the juice: Once the draining time is complete, carefully lift the strainer with the salted tomatoes from the bowl and set it aside. The flavorful liquid that has accumulated in the bowl is your precious tomato juice. This juice will form the aromatic base for your Panzanella dressing, creating a harmonious link between all the salad components. This simple step is key to making an exceptionally flavorful Charred Corn and Tomato Panzanella Salad!
Enhancing Your Salad: Can I Add Other Vegetables or Proteins to This Panzanella?
Absolutely! The beauty of a Panzanella salad lies in its incredible versatility. Once you’ve mastered the essential techniques of lightly toasting the bread to prevent sogginess and salting the tomatoes to concentrate their flavor and create a dressing base, you have a perfect canvas to unleash your creativity. This Charred Corn Panzanella salad can be customized in countless ways to suit your taste preferences, dietary needs, or whatever seasonal produce you have on hand.
- Add More Veggies for Crunch and Color:
- Cucumbers: Diced English or Persian cucumbers add a refreshing, cool crunch.
- Bell Peppers: Red, yellow, or orange bell peppers, thinly sliced or diced, contribute sweetness and vibrant color.
- Red Onion: Thinly sliced red onion, perhaps quick-pickled or soaked in cold water for a few minutes to mellow its bite, offers a sharp, pungent counterpoint.
- Zucchini or Yellow Squash: Lightly grilled or thinly shaved, these can add another layer of summery flavor and texture.
- Avocado: Cubed avocado adds a creamy richness that is simply divine.
- Boost Your Protein:
- Grilled Chicken or Shrimp: For a heartier meal, add leftover grilled chicken breast, thighs, or succulent grilled shrimp.
- Chickpeas or White Beans: Canned and rinsed chickpeas or cannellini beans provide a fantastic plant-based protein boost and a creamy texture.
- Hard-boiled Eggs: Chopped eggs can add another layer of protein and substance.
- Crispy Prosciutto or Bacon: For a savory, salty crunch, crumble some crispy prosciutto or bacon over the top.
- Explore Other Flavors & Ingredients:
- Olives: Kalamata or Castelvetrano olives, pitted and halved, introduce a briny, salty depth.
- Capers: A tablespoon of capers can add a tangy, salty kick.
- Feta or Goat Cheese: Crumbled feta or creamy goat cheese provides a different salty, tangy, or pungent cheese dimension.
- Sun-dried Tomatoes: Rehydrated and chopped, they add an intense, concentrated tomato flavor.
- Beyond Corn: Try Other Panzanella Twists!
Once you fall in love with Panzanella, the possibilities are endless. Don’t stop here; try my equally delightful Peach Panzanella salad for a sweet and savory sensation, or dive into the comforting flavors of my BLT Panzanella next! Each offers a unique spin on this classic bread salad, perfect for any season.
How to Make a Charred Corn and Tomato Panzanella Salad
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Ingredients
- 12 ounces cherry tomatoes, halved – or whole tomatoes, quartered
- 1 clove garlic, minced or finely grated
- 1 small shallot, minced
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 3 cups 1-inch cubed sourdough bread – can also use ciabatta, or French baguette
- 3 ears Dandy Sweet Corn, grilled
- softened butter (for corn)
- 1/2 cup chopped fresh herbs – such as basil, parsley, chives, etc
- 1/3 cup Parmesan cheese, shaved or grated
- Kosher salt & ground black pepper, to season/taste
Instructions
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Add the halved cherry tomatoes to a strainer, toss with about 2 teaspoons of Kosher salt and a pinch of pepper. Let drain over a bowl for 20-30 minutes. This process draws out excess moisture and concentrates the tomato flavor, creating a flavorful liquid for your dressing.
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Preheat your oven to 300℉ (150°C). Place the 1-inch bread cubes on a small baking sheet, and drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Toss gently to coat. Toast in the oven for 12-15 minutes, until crisp on the outside but still slightly tender within – just toasty enough to soak up the dressing without becoming soggy. Remove from oven and set aside to cool completely.
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Preheat your outdoor grill to 400℉ (200°C). Coat the ears of corn generously in softened butter and place them on the grill. Cook for 10-12 minutes over indirect heat, turning the cobs 1/4 turn every 3-4 minutes to ensure even charring. The kernels should be tender with visible smoky, blackened spots. Alternatively, you can cook the corn in a hot grill pan or cast-iron skillet over medium-high heat on the stovetop, following the same turning instructions.
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Once the corn has cooled slightly, carefully cut the charred kernels away from the cobs using a sharp knife and set them aside.
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Remove the strainer with the salted tomatoes from the bowl, keeping the strained tomato juice. To the bowl containing the reserved tomato juice, add the minced garlic, minced shallot, and red wine vinegar. Whisking constantly, slowly drizzle in the remaining 3 tablespoons of olive oil to create an emulsion. Season the dressing to taste with additional salt and pepper, if needed, ensuring a vibrant, balanced flavor profile.
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In a large mixing bowl, combine the toasted bread cubes, grilled corn kernels, the drained salted tomatoes, and the shaved or grated Parmesan cheese. Pour the prepared dressing over all the ingredients. Add the chopped fresh herbs and toss everything gently to coat thoroughly. Allow the salad to rest for at least 30 minutes at room temperature before serving, tossing occasionally. This resting period is crucial, as it allows the bread to properly absorb the flavorful dressing and the flavors to meld beautifully, creating the signature Panzanella texture and taste.
Notes
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