Corn Panzanella Salad
A healthy and tasty Corn Panzanella salad with toasted bread croutons and lemon vinaigrette. This is a perfect salad to enjoy before a meal as an evening snack or with the meal as a healthy salad.
So I had this homemade ciabatta lying on the counter to be used before it gets stale and then I started looking for recipes with bread preferably salad. I found this Midsummer Italian salad and wanted to try it as soon as possible but the problem was how to make it protein rich. I also had some corn on the cob to be used and that’s how I made my version of Corn Panzanella. I have added two cobs of roasted corn into the salad to get that smoky crunch but as always you can add boiled corn or totally skip it.
Blogging Marathon#80 Week 3/Day 14
Theme– Protein Rich Dishes
Protein Source– Corn, Lettuce
A healthy and tasty salad with toasted bread croutons and lemon vinaigrette.
- 1 cup bread croutons, toasted and cubed
- 1 red onion, cubed
- 2 plum tomatoes, cubed
- 1 English cucumber, cubed
- 2 cups lettuce, roughly chopped
- 2 cups corn kernels, boiled or roasted
- 1 tablespoon lemon juice
- 2 tablespoon olive oil, extra virgin
- salt and pepper to taste
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
Mix all the ingredients for the vinaigrette and set aside.
In a mixing bowl add all the ingredients for the salad.
Drizzle with the dressing, toss a couple of times.
Serve and enjoy.