Monday, August 15, 2016

Jersey Corn & Tomato Panzanella Salad

The corn is here in the Garden State and it is delicious.

Paired w/ ripe Jersey tomatoes and crusty bread, there is nothing better.

When corn is so fresh and so sweet, there is no need to cook it.

Just slice it off the cob into a bowl, catching all the milky juices. It is delicious eaten raw.

Mix it in w/ toasted bread cubes (or stale bread), red onion, scallions, and basil and we can call it a panzanella.

I like to use red and yellow tomatoes for a prettier effect. Heirlooms work best in this salad, but cherry tomatoes are great too, and always sweet.

About an hour before serving, add in fresh mozzarella pieces (the kind packed in water), and drizzle w/ balsamic vinegar and olive oil. Just a little.

Sprinkle w/ sea salt and season w/ black pepper.


1 comment:

Oui, Chef said...

Mmmmmm....Summer on a plate, so many colors and textures to enjoy.