Panzanella with Grilled Corn
Pignoletto Frizzante, a typical sparkling wine also from Emilia Romagna, hits all angles of this salad: Its aromatics match the herbs, the saltiness compliments the ricotta salata, and its brightness counters the sweetness of the tomatoes and corn.
From: Chef Ali LaRaia, co-owner of The Sosta
This is one of my favorite riffs on panzanella, a rustic dish from Italy’s Emilia Romagna region, which I eat all summer when the ingredients are in season. It’s the perfect balance of fresh herbs, brightness from the Champagne vinegar, and natural sweetness from the ripe tomatoes and corn.
Serves 4; Total time: 20 minutes
2 ears corn, grilled
4 pints grape or cherry tomatoes
1 tablespoon red onion, thinly sliced
½ cup basil leaves, torn
¼ cup parsley leaves, torn
¼ cup tarragon leaves, torn
2 cups toasted focaccia or ciabatta, torn into 1-inch pieces
¼ cup Champagne vinegar
¼ cup olive oil
Cracked black pepper, to taste
Flakey sea salt, to taste
¼ cup ricotta salata, thinly sliced
1. Cut off grilled corn kernels and place in large bowl. Add tomatoes, red onion, all herbs, toasted focaccia, Champagne vinegar, olive oil, and black pepper. Toss to evenly coat and let sit for about 10 minutes.
2. Place in serving bowl and top with ricotta salata and flakey sea salt.