Sweet Corn & Arugula Panzanella

Ingredients

• 3 tablespoons extra-virgin olive oil, more for drizzling
• 3 tablespoons sherry vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon sea salt
• 1 small shallot, very thinly sliced
• 2 garlic cloves, minced
• 4 cups cubed whole-grain bread
• 4 ears corn, kernels cut from cob
• 2 medium tomatoes, sliced into wedges
• 3 cups arugula
• Pinches of red pepper flakes
• Flaky sea salt, if desired
• ½ cup fresh basil, torn or sliced
• Shaved pecorino cheese (optional)

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In the bottom of a large bowl, make the dressing by mixing together 3 tablespoons of olive oil, the vinegar, mustard, salt, shallot, and garlic. Set aside.
3. Arrange the bread cubes on the baking sheet, drizzle with olive oil, and toss to coat. Bake until toasted, about 8 minutes.
4. To the large bowl, add the (raw) corn, tomatoes, toasted bread, arugula, a few pinches of red pepper flakes, and toss. Season to taste with flaky sea salt (or regular sea salt). Spread onto a platter and top with the basil and shaved cheese, if using. Serve.