Panzella Salad

     Sometimes you just don't want a heavy meal, so I found this very yummy salad recipe that I wanted to try.  It was fresh, crisp, and all around delicious!  Paired it with a simple German Potato Soup and bread and called it a night!

Recipe from Cooking Light

What you need:

1 TBsp unsalted butter

3 oz Italian Bread, crusts trimmed, torn into 1/4 inch pieces

3/4 cup fresh corn kernels

4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4 inch thick slices

1 cup small multicolored cherry tomatoes, halved

1/8 tsp plus dash of kosher salt, divided

3/4 tsp fresh ground pepper, divided

2 tsp balsamic vinegar

2 tsp extra virgin olive oil

1 cup baby arugula

3 TBsp mayonnaise

1 Tbsp fresh lemon juice

2 tsp fresh chives, minced

1/4 cup fresh basil leaves, thinly sliced

3 smoked bacon slices, cooked and crumbled.

How to make it:

Melt butter in a large skillet over medium-high heat.

Add bread, sauté 5 minutes or until bread is toasted, stirring occasionally.

Remove from heat, stir in corn.

Sprinkle tomatoes with dash of salt and 12 tsp of pepper, let stand for 5 minutes.

Combine remaining 1/8 tsp salt, remaining 1/8 tsp pepper, vinegar, and oil in a large bowl.

Add bread mixture and arugula, toss to coat.

Combine mayonnaise, lemon juice, and chives in a small bowl.

Arrange tomatoes bread mixture on a large platter.

Drizzle with mayonnaise mixture, sprinkle with bacon and basil then ENJOY!