Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
1 tablespoon unsalted butter
3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
3/4 cup fresh corn kernels
4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices
1 cup small multicolored cherry tomatoes, halved
1/8 teaspoon plus dash of kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 cup baby arugula
3 tablespoons canola mayonnaise (such as Hellmann's)
1 tablespoon fresh lemon juice
2 teaspoons minced fresh chives
1/4 cup thinly sliced basil leaves
3 applewood-smoked bacon slices, cooked and crumbled
How to Make It
Melt butter in a large skillet over medium-high heat. Add bread; sauté 5 minutes or until bread is toasted, stirring occasionally. Remove from heat; stir in corn.
Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.
This was so delicious! We all loved it! I used Jersey beefsteak tomatoes instead of the heirloom, but otherwise followed it as written, using a fig balsamic and basil olive oil. Definitely a keeper for end of summer garden vegetables!
I followed this recipe as written except I omitted the bacon, and served with simple grilled chicken quarters. I didn't use heirloom tomatoes, just because I had a few tomatoes from my garden that needed to be used. My husband & I loved this, it was delicious! I will definitely make this again and again over the summer, and I'm wanting to invite a few people over just so I can serve this dish ... can't wait to make it again.
This is incredible and I didn't even have heirloom tomatoes (I used vine-ripened) or fresh corn (I used frozen - thawed). I used pancetta because I had some that needed to be used up. I can't wait to make this a lot in the summer months. I will also be making this for guests. The only addition that could make this an out-of-this-world dish, albeit not as "light," would be adding some yummy goat cheese crumbles on top.
I made this last night with heirloom tomatoes that my friend gave me from her garden. I also used some yellow cherry tomatoes. I halved the recipe for just the two of us. Wow. This is beyond awesome. It takes awhile to make it, but well worth the time. I used red leaf lettuce and turkey bacon. I might add some finely minced garlic to the dressing next time. I plated it on a rectangle serving platter and it was beautiful! Hubby said, "Three thumbs up!" Served it with simple chicken roll ups stuffed with ham, low fat Jarlesburg cheese and asparagus. Great meal!!
Hands down one of the best salads! Just made this salad last night for dinner with some simple seasoned & grilled flank steak and couldn't have been happier with the total meal. Note, the magazine says this one takes 25 minutes, but count on 30-40; it's very much worth the time / effort and ingredients! My only changes were to layer out the large tomato in the bottom of an oval serving dish and sprinkle with salt & pepper, then all other ingredients (minus the bacon & mayo mix) went into a large bowl for tossing. I piled the whole mess above the tomatoes and drizzled with the may mix and bacon (was out of basil so didn't use it; didn't miss it). Overall, I couldn't stop eating this AMAZING dish! It was so cool, refreshing and had just the right amount of dressing. All flavors work so well together, I wouldn't sub a thing. C.L. has a real summertime winner in this one and it looks so pretty with all the colors. Wouldn't hestiate to make again (or for compay); enjoy!!
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