Pantry
Corn & tomato
panzanella.
Sweet corn, ripe tomatoes, stale bread, and enough vinegar to bring yesterday back to life.
Serves 2–4Time 25 minMethod dress in stages
Method
- Tear the bread into uneven pieces and toast it in olive oil until the edges are crisp but the centers still have some give.
- Char the corn in a dry pan, then cut the kernels from the cob. Salt the tomatoes and collect their juices; whisk those juices with your chosen vinegar and olive oil.
- Dress the tomatoes and corn first. Fold in half the bread for five minutes, then add the rest with the herbs so some pieces soften and others keep their crunch.
Tips
The tomato water is part of the vinaigrette, not waste. If the salad feels dry, add more of it before adding more oil.
Make it yours
Add last night’s grilled zucchini, peppers, or chicken. Keep the ratio generous: roughly equal volumes of bread and vegetables, with corn running through every bite.