Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn

Posted by Kristin Camplese on 08/25, 2011 at 03:22 PM

Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn

Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn. Photo Credit Kristin Camplese.

Tomatoes of all shapes and colors are still in abundance at the local markets. Pick up a box and let us know how you use them! Share your recipe by August 31st for your chance to win a $25 gift Elk Creek Cafe + Aleworks in Millheim.

Continue reading for one of Kristin’s favorite simple late summer recipes.

Ingredients

1 1/2 loaves of sourdough bread (about 1 1/2 pounds)
4-5 ears of corn, husked
1 large handful of basil, washed and torn into pieces
4-6 heirloom tomatoes, cored (I used 2 large and 4 smaller ones)
3-4 Tbsp good quality extra-virgin olive oil (plus 1 Tbsp)
1 1/2 Tbsp lemon juice
1-2 cloves garlic, peeled and finely chopped
Coarse sea salt or kosher salt
Freshly ground black pepper
Parmigiano Reggiano cheese

Directions

Prepare bread: Preheat oven to 375 degrees Fahrenheit. Remove crusts from bread (reserve crusts for another use) and tear bread into bite size pieces. Don’t cut it — the rustic nature of the torn bread is perfect. Toss the bread with 1 Tbsp olive oil and salt and pepper. Place on a baking sheet and toast (stirring occasionally) for about 8-10 minutes until just lightly toasted. Set aside.

Prepare corn: Cover ears of corn in a large pot with cold water. Bring water to the boil (as soon as it boils, the corn is done). Remove and allow to cool for a few minutes. Cut corn off the cob and set aside.

Prepare dressing:  Mix 3-4 Tbsp of olive oil with lemon juice, chopped garlic, a healthy pinch of salt, and freshly ground pepper.

When you are ready to serve, cut tomatoes into wedges or small chunks. On a large platter or in a bowl, gently mix toasted bread, corn, tomatoes, basil, and dressing. Taste and adjust with more salt and pepper or additional olive oil if necessary. Using a vegetable peeler, make large strips of Parmigiano Reggiano and scatter over top of salad. Serve immediately. Serves 6-8.

Tags: recipe | summer | tomatoes | corn | bread | garlic |

{name} Author: Kristin Camplese

Bio: Author of Cuizoo.com | Writer | Photographer | Wife and Mother of 2

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