For the hotter days ahead, Summer Panzanella is what to make next! Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day-old bread. Roasting the tomatoes, adding organic corn and using less bread (whole grain, of course) gives this version a fresh and tasty twist.
Keep It Clean with Organic Corn
Although it is hard to prove, I believe the health risks of genetically modified corn are real. Since Genetic engineering is prohibited in any USDA organic foods, if you are into clean eating, I think the safest thing to do is just buy organic corn.
Organic Corn DOES Exist
There seems to be a great deal of misinformation about corn buzzing around the internet these days. One of the myths is that organic corn does not exist. This is absolutely not true.
In fact, most sweet corn available in your grocery store’s produce section is not GMO corn. Field corn, which is harvested later than sweet corn and is processed to be turned into oil, high-fructose corn syrup or other products, is the corn that’s typically genetically modified.
Turn Your Summer Panzanella Salad Into a Meal
There’s something about summer and the kitchen. Even though the days are longer and I seem to have more free time in the summer months, I always find myself gravitating towards quick and easy dinner recipes right around Memorial Day. If you find yourself in the same boat then you can easily turn this Panzanella into a complete meal with the addition of a few chopped hardboiled eggs.
For the hotter days ahead, Summer Panzanella is what to make next! This cleaned up version adds organic corn for a fresh and tasty summer twist.
- 1 pint grape tomatoes (sliced in half)
- 2 1/2 cups fresh (organic corn)
- 1/4 cup plus 1 tablespoon extra virgin olive oil (or unrefined avocado oil)
- Pink Himalayan sea salt and fresh ground pepper (to taste)
- 2 tablespoons diced shallots
- 2 tablespoons balsamic vinegar
- 2 cloves crushed garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon raw honey
- 3 pieces whole grain spelt bread (I like Berlin Bakery Sprouted Spelt, crust removed and broken into small bite-sized pieces)
- 1 cup chopped fresh basil
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
- Arrange the tomatoes and corn kernels on one of the parchment-lined baking sheets. Drizzle with 1 tablespoon oil and season lightly with salt and pepper to taste. Arrange the bread pieces on the other baking sheet. Transfer both baking sheets to the oven. Cook the tomatoes and corn for 15 to 20 minutes, or until soft. Cook the bread pieces for 10 minutes.
- Meanwhile, in a small bowl, whisk together the remaining 1/4 cup oil, shallots, vinegar, garlic, Dijon mustard and honey. Season with salt and pepper to taste. Set vinaigrette aside.
- Remove the corn, tomatoes and bread from the oven. Set aside to cool.
- Transfer the cooled corn, tomatoes and bread to a large serving bowl. Drizzle in the vinaigrette. Add the basil and gently toss to coat. Let Panzanella sit at room temperature for at least 15 minutes before serving.
LOOKING FOR MORE CLEAN EATING DINNER RECIPES?
If you liked the Summer Panzanella Salad, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.