BLT Panzanella Salad

INGREDIENTS

• 1 Tbsp Unsalted Butter

• 3 oz Italian Bread, Crusts Trimmed & torn into ¼” pieces

• ¾ Cup Fresh Corn Kernels

• 4 Large Ripe Heirloom tomatoes, cored and cut into ¼” thick slices

• 1 Cup Cherry tomatoes halved

• 1/8 tsp plus dash of Kosher salt, Divided

• ¾ tsp Freshly ground black pepper, Divided

• 2 tsp Balsamic Vinegar

• 2 tsp Extra Virgin Olive Oil

• 1 cup Arugula

• 3 Tbsp Mayonnaise

• 1 Tbsp Fresh Lemon Juice

• 2 tsp minced fresh chives

• ¼ cup thinly sliced basil leaves

• 3 bacon slices, cooked and crumbled

INSTRUCTIONS

1. Melt butter on flat top and sauté bread until toasted, stirring occasionally.  Remove bread and place in a bowl with the corn.

2. Sprinkle tomatoes with salt and pepper and let them stand for 5 minutes

3. In a small bowl combine 1/8 tsp salt, ¼ tsp pepper, vinegar, and oil in a large bowl.  Add bread and arugula; toss to coat.  Combine mayo, lemon juice and chives in a small bowl.

4. Arrange the bread and tomatoes on a platter and drizzle with the mayo mixture and sprinkle with the basil and bacon.