Stone Hearth Pizza’s Panzanella

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From our August 2006 newsletter (PDF)

Ingredients for the salad

4 c  bread cut into 1-inch cubes and dried overnight
2 c  halved cherry tomatoes
2 T  olive oil
2 c  halved yellow pear tomatoes or roughly chopped heirloom tomatoes
6     ears sweet corn
1     small bunch arugula, washed and stems removed
½ c  coarsely chopped basil
2 T  freshly grated Parmesan cheese

Ingredients for the vinaigrette

¼ cup red wine vinegar
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Directions

1. Husk and blanch sweet corn in salted boiling water for 30 seconds and cool. Cut the kernels off the cob and reserve.
2. Sear the cherry tomatoes in 2 tablespoons of oil, cut side down, about 5 minutes until they have caramelized. Cool and reserve.
3. Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in the olive oil in a thin stream until emulsified.
4. Combine all tomatoes, bread, corn, arugula, basil and vinaigrette, toss well and let rest 15 minutes to allow the bread to absorb the vinaigrette and tomato juices.
5. Serve at room temperature with grated Parmesan.

From Stone Hearth Pizza, Belmont Center

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