Tomato and Fresh Corn Panzanella with Basil and Red Wine Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant summer bread salad bursting with juicy tomatoes, sweet fresh corn, and fragrant basil tossed in a tangy red wine vinaigrette. This italian-inspired salads (vegetarian) ready in about 20 minutes pairs removed from 3 ears fresh corn kernels, chopped ripe heirloom tomatoes, small, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, cut into 1-inch cubes day-old rustic bread
• 1 1/2 cups, removed from 3 ears fresh corn kernels
• 3 cups, chopped ripe heirloom tomatoes
• 1/2 small, thinly sliced red onion
• 1/2 cup, torn fresh basil leaves
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 small, minced garlic clove
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat a large nonstick skillet over medium heat. Add 1 1/2 cups fresh corn kernels and cook for 4-5 minutes, stirring occasionally until the kernels start to brown and smell sweet and nutty. Remove from heat.
2. Step 2: In a large bowl, whisk together 3 tbsp red wine vinegar, 1/4 cup olive oil, 1 small minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper to make the vinaigrette.
3. Step 3: Add 4 cups 1-inch cubes of day-old rustic bread, 3 cups chopped ripe heirloom tomatoes, 1/2 small thinly sliced red onion, the cooked corn kernels, and 1/2 cup torn fresh basil leaves to the bowl. Toss gently but thoroughly to combine and coat everything with the vinaigrette.
4. Step 4: Let the salad rest at room temperature for 20-30 minutes so the bread absorbs the dressing and flavors meld. Serve fresh as a summery lunch or side.