Tomato Panzanella w/ Corn, Cucumbers & Herb Salad
From Cool Food Dude
4 ears corn (2 cups | 280 g), fresh or frozen kernels
¼ cup (60 ml) olive oil
Salt and freshly ground black pepper
½ loaf crusty bread
2 Tbsp(30 g) butter (optional but delightful)
1 qt cherry tomatoes (about 2lb| 910 g), halved, or 3 to 4 large slicing tomatoes, cut into large dice
1 cucumber (8oz| 230 g), cut into half-moons (removing the seeds if large)
2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole
Heat the oven to 400°F (200°C). Toss the corn with a glug of olive oil, a sprinkle of salt, and grind of pepper. Spread the dressed corn out on a baking sheet and bake until cooked through and caramelly, 12 to 15 minutes.
Cut or tear the bread into pieces and toss with a large glug of olive oil and salt and pepper. Bake the bread pieces until golden brown, about 10 minutes.
Toss the hot croutons with the butter so it melts and coats them.
Toss the croutons with the roasted corn, tomatoes, cucumbers, and herbs and a bit of salt and pepper. Taste the seasoning and adjust the salt (or add a splash of vinegar).