Go Back
–+ servings
Print
Panzanella Rezept mit gegrilltem Mais (italienische Brotsalat)

Grilled Corn Panzanella Recipe (Italian Bread Salad)

Grilled Corn Panzanella is a fresh, vibrant salad combining smoky charred corn, juicy tomatoes, and toasted ciabatta, perfect for a light summer meal or a hearty side dish.
Course Main Dish, Salad, Side Dish
Category Italian, Mediterranean
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 478 kcal
Autor Elle

Ingredients

For the Salad:

  • 2-3 tablespoons olive oil, for the corn and bread cubes
  • 3 ears of corn, husked
  • 4 slices ciabatta (or other rustic sourdough bread), cubed (about 200-225 g)
  • 300 g cherry or grape tomatoes, halved
  • 2 mini cucumbers, seeded and diced (about 250 g)
  • 1 red bell pepper or large pointed red pepper, diced (about 150 g)
  • 1 small red onion, thinly sliced
  • 1 small bunch of fresh basil leaves, torn (2 generous handfuls)
  • 75 g feta cheese, crumbled (optional add-in)

For the Vinaigrette:

  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Method

  1. Grill the Corn: Preheat the grill or grill pan to medium-high. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until charred. Let cool, then cut the kernels off the cobs.

  2. Toast the Bread: Preheat the oven to 375°F / 190°C (170°C fan-assisted). Toss ciabatta cubes with a little olive oil, salt, and pepper. Spread on a baking sheet and toast for about 10 minutes, until golden and crispy. Note: Keep a close eye on them towards the end to prevent burning. Let cool.

  3. Assemble the Salad: In a large bowl, combine the grilled corn, toasted bread, cherry tomatoes, cucumber, red pepper, onion, and basil.

  4. Make the Vinaigrette: Whisk together olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl.

  5. Dress and Serve: Pour the vinaigrette over the salad and toss to coat. Let sit for 15-20 minutes to absorb flavours. Top with crumbled feta, if using, and serve at room temperature. Enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.