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    Grilled Corn Panzanella

    May 16, 2017 / by Laney Schwartz / 4 Comments(updated Feb 12, 2020)
    ★★★★★ from 1 reviews

    Jump to Recipe·Print Recipe

    Grilled Corn PanzanellaWhy did it take me so long to put bread in a salad? I mean, is there anything better? Thick, crunchy, crusty bread paired with fresh veggies and a tangy dressing – YES PLEASE!

    Grilled Corn PanzanellaPanzanella. Let’s talk about the loveliness of this salad for just a moment. It’s bright, colorful and it’s got SO much going on. But not in a bad way, ya know? Just lots of texture, and well, you all know me and texture. It’s like the perfect bread meets veggie salad explosion and I just. can’t. get. enough!

    Grilled Corn PanzanellaAnd the secret weapon? Grilled corn. Doesn’t this just scream summer?!? That sweet char on the fresh corn puts this dish over the top.

    Grilled Corn PanzanellaThe fresh ingredients speak for themselves and only need a simple dressing to brighten them up a bit.

    Grilled Corn PanzanellaYour family and friends are gonna absolutely love this one! It goes great with any summer grilling or BBQ. So add it to your menu this Memorial Day!

    Grilled Corn Panzanella
    Bread salad for the win!

    Grilled Corn Panzanella

    Print
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    Grilled Corn Panzanella

    Grilled Corn Panzanella

    ★★★★★ 5 from 1 reviews
    • Yield: 6 1x
    Print Recipe
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    Description

    A bright and colorful salad with fresh veggies and crusty bread tossed in a light and tangy vinaigrette. A perfect side dish for all your summer grilling!


    Ingredients

    Scale
    • 4 ears fresh corn
    • 4 cups french bread, diced
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • pinch of pepper
    • sprinkle of garlic powder
    • sprinkle of dried oregano
    • 1/2 red onion, thinly sliced
    • 2 cups halved cherry tomatoes
    • 2 cups diced cucumbers
    • 1 diced bell pepper (I used orange)
    • 2 tablespoons chopped fresh basil

    Dressing

    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1–2 tablespoons fresh lemon juice
    • 3 tablespoons olive oil

    Instructions

    1. Heat your grill to medium/high heat. Spray the grill to keep food from sticking. Add the corn and grill for about 3-4 minutes on each side or until the corn is nicely charred. Remove from grill and set aside to cool.
    2. Meanwhile heat a large skillet over medium/high heat. Add 1 tablespoon olive oil, diced bread, salt, pepper, garlic powder and oregano. Toss to coat and cook for about 10 minutes, stirring often until bread cubes are golden brown on all sides. Remove from heat and set aside to cool.
    3. Once corn is cool, slice the corn off the cob. Add the corn to a large bowl along with the onions, tomatoes, cucumbers, bell peppers, basil and cooled bread cubes. 
    4. Whisk all the ingredients together to make the dressing and slowly pour over the salad. Toss well to coat evenly and serve! This salad is also great if you let it sit for about 30 minutes before serving. 

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    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

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    Filed Under: Healthy, Lunch, Quick & Easy, Salads, Vegetarian, Veggies Tagged With: grilled corn, Life is but a Dish, memorial day, panzanella

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Megan @ MegUnprocessed

      May 26, 2017 at 12:25 pm

      What fabulous flavors.

      Reply
    2. Arman @ thebigmansworld

      May 25, 2017 at 12:36 pm

      Definitely my kind of salad!

      Reply
    3. Cheryl - Pook's Pantry

      May 24, 2017 at 10:58 am

      This sounds so delicious

      Reply
    4. Elizabeth @ Bowl of Delicious

      May 23, 2017 at 7:35 am

      I LOVE Panzanella! God bless the Italians for thinking of such creative uses for bread. I love the summery twist on a classic by adding the grilled corn. Delicious!

      ★★★★★

      Reply

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