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1
TO MAKE THE BREAD SALAD: Preheat the oven to 350F.
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2
Spread the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes.
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3
Check frequently to make sure they do not burn.
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4
Set aside to cool.
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5
Increase the heat to 400F.
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6
Cut the bread (with crust) into 3/4-inch cubes.
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7
Combine the melted butter, olive oil, and salt in a small bowl.
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8
Spread the cubes on a baking sheet in a single layer and toss with the butter mixture to coat evenly.
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9
Bake, turning occasionally, until the cubes are browned and crisp, about 30 minutes.
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10
Cool the bread thoroughly on the baking sheet.
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11
Cut the corn kernels off the cob, and place in an extra-large serving bowl along with the bell peppers, zucchini, squash, cherry tomatoes, basil, arugula, and parsley.
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12
Toss to mix evenly.
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13
Add the heirloom tomato pieces and toss gently.
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14
TO MAKE THE VINAIGRETTE: Whisk together the vinegars, lemon juice, mustard, garlic, salt, and pepper.
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15
Add the olive oil in a steady stream, whisking constantly until the dressing emulsifies.
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16
Pour over the salad and toss to mix.
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17
TO SERVE: Garnish with the Parmesan shavings and toasted pine nuts.
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18
Serve the dressed salad immediately.
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19
Cover and refrigerate the salad and dressing separately up to 24 hours in advance.
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20
Dress the salad and garnish with Parmesan and pine nuts just before serving.
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21
To make Parmesan curls, scrape a vegetable peeler across the surface of the block of cheese.
