Ingredients

• ½ loaf day-old Italian bread
• 3 ears sweet corn, steamed or boiled
• 1½ cup diced fresh tomatoes
• 1 medium cucumber, peeled and diced
• ½ cup chopped purple basil (aka opal basil)
• ¼ cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• salt and pepper, to taste

Directions

• Preheat the oven to 350 degrees.
• Tear the bread into bite-size chunks. Arrange on a baking sheet and bake for 10 minutes, stirring once about half way through.
• Meanwhile, use a knife to cut the kernels from the ears of corn. (Hold the corn vertically on a cutting board and cut down so that the kernels fall onto the board.)
• In a large mixing bowl, combine the kernels of corn, tomato, cucumber and basil. Stir well. Then, set aside.
• In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
• Pour the dressing over the corn mixture. Stir well to combine. Add the bread to the bowl and stir well. Let sit 10 minutes, then stir again.
• Transfer the salad to a serving bowl and serve.

Credit:

http://www.sarahscucinabella.com