Best Heirloom Tomato And Grilled Corn Panzanella With Salmon 429023 Recipes

Grilled Summer Panzanella image

Provided by Megan Mitchell

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Extra-virgin olive oil
3 ears sweet corn, husked
1 sourdough loaf, boule or pullman (about 1 pound)
Kosher salt and freshly cracked black pepper
1 pound heirloom tomatoes (any type will work)
4 Persian cucumbers, cut into 1/2-inch-thick half-moons
1/2 cup packed basil leaves, chopped
1/4 cup minced chives
2 to 3 tablespoons sherry vinegar, plus more as needed

Steps:

Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.

Heirloom Tomato Panzanella image

Provided by MsPia

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 small French bread, cut into slices
kosher salt
2 heirloom tomatoes, cut in wedges
1 pint red pear tomatoes or 1 pint cherry tomatoes, halved
1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Nutrition Facts : Calories 135.3, Fat 12.6, SaturatedFat 1.8, Sodium 179.4, Carbohydrate 5.5, Fiber 1, Sugar 1.6, Protein 1.1