CORNBREAD PANZANELLA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
PANZANELLA
Steps:
- Heat the oil in a large saute 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 all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
CHARRED CORN SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE
A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky brine from pickled chiles, and suddenly "salad for dinner" is something we can all get behind. The whole thing costs less than $10 and makes the most out of every ingredient that goes into it.
Provided by Joe Sevier
Categories Dinner Lunch Peach Bacon Tomato Mustard Hot Pepper Garlic Quick & Easy
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
- Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
- Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
- Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
- Transfer panzanella to a platter or individual bowls to serve.
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PANZANELLA WITH TOMATOES & GRILLED CORN - EATINGWELL
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- Preheat a gas grill to medium, build a fire in a charcoal grill or build a campfire and let it burn down to medium heat (about 400 degrees F).
- Meanwhile, grill corn, turning occasionally, until tender and slightly charred, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cobs and add to the bowl with the onion.
- Brush or drizzle both sides of bread with 2 tablespoons oil. Grill the bread, turning once halfway, until both sides are well toasted, 1 to 3 minutes per side.
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