Late Summer Panzanella Salad with Corn, Tomatoes, + Herbs

Name: Late Summer Panzanella Salad with Corn, Tomatoes, + Herbs
Total time: 35 min
Ingredients: 8 oz rustic bread, cubed (about 1/2 standard size country loaf); 2 tablespoons extra virgin olive oil plus 1/3 cup, divided; kosher salt; cracked black pepper; 1 large shallot, thinly sliced; 1/4 cup champagne vinegar; 3 ears corn, husked; 1 lb ripe summer tomatoes, preferably cherry tomatoes; 1 1/2 *large* handfuls fresh basil, chopped, plus more for serving; 1 1/2 *large* handfulls fresh mint, chopped, plus more for serving; optional but recommended: 1-2 ripe summer peaches, cut into bite sized pieces; crumbled feta, crushed red chili flakes, and flaky salt for serving

www.annielucey.com

Enjoy the best of late Summer produce in this simple Panzanella Salad with Corn, Tomatoes, + Herbs. Crisp up croutons in the oven, and while they bake, prep the rest of the dish. Toss all together...

View full recipe on www.annielucey.com

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