Corn and Tomato Salad with Torn Croutons

published Jul 14, 2021
summer
Corn and Tomato Salad with Torn Croutons

This is a perfect hot-summer midweek meal, for which so little effort is required for such delicious reward.

Serves4

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Credit: Laura Dart

This is a perfect hot-summer midweek meal, for which so little effort is required for such delicious reward. I love the crispness of the raw corn, but you can also make this dish by grilling whole ears of corn before cutting off the kernels.

Joshua McFadden’s Six Seasons is Kitchn’s July pick for our Cookbook Club. See how you can participate here.

Corn and Tomato Salad with Torn Croutons

This is a perfect hot-summer midweek meal, for which so little effort is required for such delicious reward.

Serves 4

Nutritional Info

Ingredients

  • Kernels cut from 3 ears sweet corn, plus the milky pulp scraped from the cob (about 2 cups total)

  • 1 pound

    tomatoes (all shapes and colors), cored and cut into wedges or chunks, or whatever looks pretty

  • 3 to 4

    scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well

  • 1/4 cup

    red wine vinegar

  • Kosher salt and freshly ground black pepper

  • 2 cups

    Torn Croutons (recipe below)

  • 1/2 cup

    pistachios, toasted and roughly chopped

  • 1/2 cup

    freshly grated Pecorino Romano cheese

  • 1

    handful basil leaves

  • 1

    handful mint leaves

  • Extra-virgin olive oil

For the Torn Croutons:

  • 2

    large, thick slices country loaf (about 4 ounces)

  • 2 tablespoons

    extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Instructions

  1. Put the corn, tomatoes, and scallions in a large bowl. Add the vinegar and toss gently to mix. Season generously with salt and pepper and toss. Taste and adjust the seasoning so the salad is nicely bright.

  2. Add the croutons, pistachios, pecorino, basil, and mint and toss again. Taste and adjust the salt and pepper. Moisten with 1/3 cup olive oil and toss again. Taste and adjust. Serve lightly chilled or at a little cooler than room temperature.

Torn Croutons:

  1. Heat the oven to 400°F.

  2. Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper.

  3. Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes.

  4. Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper. Store the croutons in an airtight container.

  5. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)

Recipe Notes

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.