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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ripe-off-the-vine tomatoes are prime for Tomato Panzanella. The wine seems like an usual addition, but it will bring out the flavor of the tomatoes in this salad. Ingredients:
1 cup cooked fresh corn kernels |
2 pounds large heirloom tomatoes, coarsely chopped |
1 tablespoon dry white wine |
1/2 (16-oz.) french bread loaf, cut into 1-inch cubes and toasted |
1 english cucumber, sliced |
1/2 cup extra virgin olive oil |
1/4 red onion, thinly sliced |
1/3 cup torn fresh basil |
salt and pepper to taste |
1 tablespoon sherry vinegar |
Directions:
1. Toss together corn, tomatoes, wine, toasted bread cubes, cucumber, olive oil, onion, basil, and salt and pepper to taste. Let stand 30 minutes. Add vinegar, and toss to combine.
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