loveandlemons5.0
Sweet Corn & Arugula Panzanella
This one-bowl Sweet Corn & Arugula Panzanella is perfect for summer picnics! A healthy, satisfying vegetarian side, it can easily be made vegan.
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
2
In the bottom of a large bowl, make the dressing by mixing together 3 tablespoons of olive oil, the vinegar, mustard, salt, shallot, and garlic. Set aside.
3
Arrange the bread cubes on the baking sheet, drizzle with olive oil, and toss to coat. Bake until toasted, about ⏱️ 8 minutes.
4
To the large bowl, add the (raw) corn, tomatoes, toasted bread, arugula, a few pinches of red pepper flakes, and toss. Season to taste with flaky sea salt (or regular sea salt). Spread onto a platter and top with the basil and shaved cheese, if using. Serve.
medium tomatoes, sliced into wedges2arugula3 cupsPinches of red pepper flakesFlaky sea salt, if desired
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