Rating: 5 stars
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  • 5 star values: 10

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.

Robin Bashinsky
Recipe by Cooking Light August 2013

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

150 calories; fat 8.5g; saturated fat 2.5g; mono fat 3g; poly fat 1.3g; protein 4.7g; carbohydrates 15.1g; fiber 2.3g; cholesterol 10mg; iron 0.9mg; sodium 299mg; calcium 33mg.
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