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Tomato Panzanella

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 1 hr
Yield Makes 4 to 6 servings
Ripe-off-the-vine tomatoes are prime for Tomato Panzanella. The wine seems like an usual addition, but it will bring out the flavor of the tomatoes in this salad.


  • 1 cup cooked fresh corn kernels
  • 2 pounds large heirloom tomatoes, coarsely chopped
  • 1 tablespoon dry white wine
  • 1/2 (16-oz.) French bread loaf, cut into 1-inch cubes and toasted
  • 1 English cucumber, sliced
  • 1/2 cup extra virgin olive oil
  • 1/4 red onion, thinly sliced
  • 1/3 cup torn fresh basil
  • Salt and pepper to taste
  • 1 tablespoon sherry vinegar

How to Make It

  1. Toss together corn, tomatoes, wine, toasted bread cubes, cucumber, olive oil, onion, basil, and salt and pepper to taste. Let stand 30 minutes. Add vinegar, and toss to combine.