Balsamic Tomato, Corn, and Cucumber Panzanella

Posted in: Corn, Tomato, Basil, Cucumber


  • 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


  • 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.