Bread Salad with Corn, Cherry Tomatoes & Basil

Bread Salad with Corn, Cherry Tomatoes & Basil
Photo by Scott Phillips


  • 12 oz. juicy cherry tomatoes, cut in half and lightly salted, or 2 small beefsteak tomatoes, cut into large dice and salted
  • 1 small clove garlic
  • Freshly ground black pepper to taste
  • ½ cup packed fresh basil leaves
  • 3 cups corn kernels (from 4 to 6 ears) (see How to get fresh corn kernels off the cob)
  • 1 shallot, lobes separated and cut lengthwise into very thin slices
  • 2 Tbs. red-wine vinegar; more to taste
  • + 3 more ingredients
    • ½ cup plus 2 Tbs. extra-virgin olive oil
    • Kosher salt to taste
    • ½ loaf (8 oz.) rustic French or Italian peasant bread (choose a firm, chewy loaf, not an airy one), crusts trimmed and bread cut or torn into rough ½- to ¾-inch cubes

Heat the oven to 400°F. Put the shallot slices in a small bowl filled with ice water. Using a mortar and pestle or the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar, if using) and whisk in the vinegar. Bruise ...

View full recipe at Fine Cooking


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