Corn Burrata Panzanella
Corn Burrata Panzanella is a vibrant Italian bread salad featuring fresh corn, creamy burrata cheese, ripe tomatoes, and crunchy toasted bread, perfect for a light and refreshing meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Italian
Ingredients
Scale
- 2 cups day-old rustic bread, cubed
- 2 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 ball burrata cheese (about 8 oz)
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat a grill pan over medium heat. Grill the corn for 3-4 minutes on each side until charred and tender. Let cool, then cut kernels off the cob.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine cubed bread, grilled corn kernels, cherry tomatoes, and basil leaves.
- Pour the dressing over the salad and toss gently to combine, allowing bread to soak up flavors.
- Transfer salad to a serving dish. Tear burrata cheese over the top and drizzle with a little more olive oil if desired.
- Serve immediately as a fresh, flavorful light lunch or side dish.
Notes
For extra crunch, toast the bread cubes in the oven before using, and serve the salad chilled on hot days for a refreshing twist.