Charred Corn and Tomato Panzanella with Torn Burrata

Ingredients

• 1 1/2 lb ripe tomatoes, a mix of cherry and heirloom, cut into bite-size pieces
• 1/2 small red onion, thinly sliced
• 2 tbsp red wine vinegar
• 1 tsp kosher salt, plus more to taste
• 4 cup day-old sourdough or ciabatta, torn into 1-inch pieces
• 5 tbsp olive oil, divided
• 2 ears corn, kernels cut from the cob (about 1 1/2 cups)
• 1 clove garlic, finely grated
• 1/2 tsp black pepper
• 8 oz burrata (two 4-oz balls), at room temperature
• 1/2 cup fresh basil leaves, torn
• Flaky salt, for finishing

Steps

1. 1

   Put the tomatoes, red onion, vinegar, and kosher salt in a large bowl and toss. Set it aside for at least 10 minutes. The salt pulls the juice out of the tomatoes, and that juice is going to become your dressing. Do not drain it. That liquid is the whole point.

2. 2

   Meanwhile, heat a large dry skillet, preferably cast iron, over high heat. Add the corn kernels in a single layer and let them sit untouched for 2 to 3 minutes until deeply charred in spots, then stir and char another minute or two. Tip them into a small bowl.

3. 3

   Drop the heat to medium, add 3 tablespoons of the olive oil to the same skillet, and toss in the torn bread. Cook, turning occasionally, for 5 to 7 minutes until the pieces are golden and crisp outside but still have a little chew inside. Think croutons with a soul, not croutons from a bag.

4. 4

   Whisk the garlic, black pepper, and the remaining 2 tablespoons olive oil straight into the pooled tomato juices at the bottom of the bowl. Add the warm bread and charred corn and toss until everything is glossy.

5. 5

   Let the salad rest for 5 minutes. This is the part people skip and shouldn't. The bread drinks the dressing and lands exactly between crisp and soaked. Tear the burrata over the top, letting the cream flow where it wants, then finish with basil, a drizzle of olive oil, and flaky salt. Serve immediately at room temperature.