Mozzarella, Bacon and Corn Salad

Mozzarella, Corn and Bacon Panzanella

Panzanella is an Italian bread and tomato salad that might just be the perfect summer salad! It’s great for using up a bounty of fresh tomatoes, herbs and just about any other type of vegetable you have on hand whether it be from your garden or friendly neighborhood farm market.

This one combines corn, bacon and mozzarella cubes with toasted Italian bread. There’s a trio of yellow, red and dark red grape tomatoes plus lots of fresh thyme leaves. It’s simply dressed in extra-virgin olive oil, white wine vinegar and a squeeze of fresh lemon. You can use a different vinegar – red wine or even balsamic if you like.

This type of salad is best eaten shortly after making. By the next day the bread may be too soggy. Feel free to throw in more vegetables! String beans, avocado, cucumber, bell pepper, zucchini…whatever your little heart desires. With salads like this there is no right or wrong.

Bacon, Corn and Mozzarella Panzanella

Mozzarella, Bacon and Corn Salad

Rating: 51

Prep Time: 20 minutes

Yield: 4 servings

Mozzarella, Bacon and Corn Salad

A rustic bread and tomato salad with corn, bacon and mozzarella.

INGREDIENTS:

about 1/3 of a loaf of Italian or French bread
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
2 - 3 cups grape or cherry tomatoes, halved
1 cup cubed mozzarella
3/4 cup corn
4 slices cooked, crumbled bacon
1 - 2 teaspoons fresh thyme leaves or chopped basil (or whatever fresh herbs you have on hand)
1 tablespoon white or red wine vinegar
squeeze of fresh lemon
coarse salt and fresh black pepper
dash or two of red pepper flakes, optional

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
  2. Tear the bread apart into bite size pieces or cut into large cubes - you should have about 2 cups. Spread out on baking sheet and bake until lightly toasted about 8 - 10 minutes. Remove and let cool.
  3. Add the tomatoes, mozzarella, corn, bacon and bread to a large mixing bowl. Drizzle the oil, vinegar and lemon over top and toss well. Season to taste with salt, pepper and red pepper flakes if desired. Refrigerate 1/2 to 1 hour, tossing again halfway through.
  4. To serve toss well and season again to taste if needed. Best if eaten when freshly made!

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/mozzarella-bacon-and-corn-panzanella/

Comments

  1. notedicioccolato says

    In summer, panzanella is a must for me. I love it :)
    What a rich version is yours, it looks very tasty and it’s so colorful
    I’m curious of yellow cherry tomatoes, they are so beautiful but I can not find them here
    Bye dear, have a great day

  2. Anne ~ Uni Homemaker says

    I love the idea of adding bacon into a Panzanella salad. It gives it so much flavor. YUM! :) And the tomatoes really makes this salad pop. Such a lovely and delicious dish, Reeni. Great post! Hope you’re having a great week.

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA Image

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>