Cannelle et Vanille by Aran Goyoaga

Author:Aran Goyoaga
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2019-09-23T16:00:00+00:00

Tomato, Corn, and Bread Salad

Tomato, Corn, and Bread Salad

When summer rolls around, I can survive on sliced ripe tomatoes served with a thick, toasted slice of sourdough bread to soak up all the tomato juice. That’s how the traditional panzanella salad came to be, and this version is a variation of the classic with sweet corn and some pickled radishes for acidity. I love using a variety of heirloom and Green Zebra tomatoes for their different sizes, shapes, and colors.

MAKES 4 SERVINGS

3 slices Sourdough Boules (this page) or other bread of choice

5 tablespoons extra-virgin olive oil, divided

2 teaspoons flaky sea salt, divided

½ teaspoon freshly ground black pepper

2 pounds (1 kg) ripe tomatoes, such as heirloom or Green Zebra

2 ears of fresh corn, husks removed and kernels cut

⅓ cup pickled radishes (this page)

¼ cup fresh tender herbs, such as basil, dill, marjoram, chives, or parsley

1 clove garlic, peeled and grated

½ Fresno chili, seeded and finely chopped

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