Tomato and Fresh Corn Panzanella with Basil and Red Wine Vinaigrette
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
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Tomato and Fresh Corn Panzanella with Basil and Red Wine Vinaigrette take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato and Fresh Corn Panzanella with Basil and Red Wine Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep torn fresh basil leaves from drying out.
Can I substitute ingredients in Tomato and Fresh Corn Panzanella with Basil and Red Wine Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato and Fresh Corn Panzanella with Basil and Red Wine Vinaigrette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato and Fresh Corn Panzanella with Basil and Red Wine Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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