Grilled Corn SaladEstimated Cost:  $6.50

Prep Time:  20 minutes

Grill Time:  5 – 10 minutes

Serves:  6

This grilled, summer panzanella variation may forego the traditional anchovies but does not forego any of the wonderful Tuscan flavor.

Salad:

6 to 8 (3/4-inch thick) slices crusty French or Italian bread
3 ears corn, shucked
3 lg. ripe tomatoes, cut into 3/4-inch cubes
1/2 sm. red onion, thinly sliced
1/4 cup fresh basil, chopped

Dressing:

1/3 cup olive oil
1/4 cup white vinegar
2 cloves garlic, minced (how to)
1/2 tsp. sugar
1/2 tsp. salt
salt and pepper to taste

1. Prepare grill for medium heat.

2. Grill corn and bread slices over medium heat until bread is lightly toasted and corn is lightly charred; remove and let cool.

3. Cut bread into 3/4-inch cubes (you should have approx.6 cups) and cut corn away from cob. Place in a large bowl with tomatoes, onion and basil.

4. In a small bowl, whisk together oil, vinegar, sugar, and garlic; drizzle over salad and toss well to coat. Season with salt and pepper. Best served at room temperature within 1 hour.

Mike’s comments:

To save a little time on grill day prepare the dressing in advance. Simply refrigerate it in a clean jar. Dressing will keep for at least 2 or 3 days.

What could make a salad yummier then dressing soaked chunks of rustic Italian bread? YUM!

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