Heirloom Tomato and Grilled Corn Panzanella with Sa

Name: Heirloom Tomato and Grilled Corn Panzanella with Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chardonnay vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey; 1/2 cup extra-virgin olive oil, plus more for brushing; Kosher salt and freshly ground black pepper; 12 assorted heirloom tomatoes, cut in halves or quarters (cherry tomato varieties left whole); 8 ears corn, grilled and kernels removed; 1 English cucumber, quartered lengthwise and cut crosswise into dice; 1 small red onion, halved and thinly sliced; 1 loaf Tuscan bread, sliced 1/2 inch thick; 1 bunch fresh basil; Eight 6-ounce salmon fillets; Canola oil, for brushing

Servings: persons

1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
12 assorted heirloom tomatoes, cut in halves or quarters (cherry tomato varieties left whole)
8 ears corn, grilled and kernels removed
1 English cucumber, quartered lengthwise and cut crosswise into dice
1 small red onion, halved and thinly sliced
1 loaf Tuscan bread, sliced 1/2 inch thick
1 bunch fresh basil
Eight 6-ounce salmon fillets
Canola oil, for brushing

1
Whisk together the vinegar, mustard and honey in a small bowl.
2
Whisk in the olive oil and season with salt and pepper.
3
Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper.
4
Let sit at room temperature for at least 15 minutes.
5
Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces.
6
Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish.
7
Just before serving, add the bread and chopped basil to the tomato salad.
8
Heat a charcoal or gas grill to medium high for direct grilling.
9
Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper.
10
Grill until golden brown on both sides and just cooked through, about 3 minutes per side.
11
Put the salmon on a platter and drizzle each piece with a little of the remaining dressing.
12
Top with the salad, drizzle with more of the dressing and garnish with basil leaves.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup chardonnay vinegar, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1/2 cup extra-virgin olive oil, plus more for brushing, and more.

Yes, Heirloom Tomato and Grilled Corn Panzanella with Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heirloom Tomato and Grilled Corn Panzanella with Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions