Have you been to the farmer’s market lately? If you haven’t, you’re missing out on all kinds of glorious summer produce. Tables are teeming with corn, tomatoes, cucumbers, yellow squash and zucchini, blueberries and figs. What better way to celebrate summer than to have it all in one bright, beautiful salad. The only thing that would make it better is by adding bread. So I did and came up with Grilled Corn Panzanella with Spicy Shrimp.
This salad could totally stand on it’s own and be the perfect summer dinner. However, if you feel like you need a little protein, some spicy shrimp wouldn’t go amiss. You can grill them right alongside the corn just to make it easy on yourself.
I’m sure that originally panzanella, which is really just a bread and tomato salad, was created to use up day-old bread. If you have day-old bread, great. Use it. I never have day old-bread. Really. Bread doesn’t last that long around here. So I took a baguette and made my own large-sized croutons. You want them to be pretty crunchy so they don’t get soggy in the salad. Crunchy bread, good. Soggy bread, not so much.