Roasted Corn Panzanella with Honey Chipotle Dressing
Our roasted corn panzanella with honey chipotle dressing is hearty enough to serve as a meal but still fresh and light.
Servings: 8 Servings
Ingredients
- 1 loaf crusty Italian loaf, cubed
- 2 cups fire roasted corn
- 1 cup roasted red bell pepper, chopped
- 2 cups cherry tomatoes, cut in half
- ½ cup red onion, thinly sliced
- 8 ounces mozzarella, diced
Honey Chipotle Dressing
- ⅓ cup red wine vinegar
- ¼ cup honey
- ¾ cup vegetable oil
- ½ teaspoon oregano
- ½ teaspoon cumin
- 1½ teaspoons slap ya mama seasoning
- ½ teaspoon ground black pepper
- 3 tablespoons chopped chipotle in adobo
- 2 teaspoons garlic, finely minced
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper or aluminum foil. Set aside.
Toast the Bread
- Cut bread into 1 - 1 1⁄2 inch cubes.
- Spread cubes on the prepared baking sheet.
- Drizzle olive oil over the bread and sprinkle with a little salt.
- Bake in the oven for 10-15 minutes until golden and crispy.
- Remove from the oven and set aside to cool completely.
Honey Chipotle Dressing
- Add all of the ingredients to a shaker bottle, or whisk together in a bowl until emulsified. Set in the fridge to chill.
Panzanella Salad
- Cut onion and bell peppers into thin slices.
- Slice mozzarella into bite-sized pieces and slice the tomatoes in half.
- Add all ingredients to a large bowl. Top with vinaigrette and toss to combine.
- Serve immediately.
Notes
- Slightly stale bread works best because it absorbs the dressing without becoming mushy.
- Let the toasted bread cool completely before assembling the salad.
- Toss the salad shortly before serving for the best texture.
- Adjust the amount of chipotle peppers to taste.
- Fresh mozzarella pearls work wonderfully if you want to save a little prep time.