Corn Panzanella Salad
Corn Panzanella Salad
Open in full-screen mode

Corn Panzanella Salad

10 MIN



  1. Place the bread in a bowl and cover with cold water. Squeeze the water out with your hands. The bread should retain its shape.
  2. In a bowl, combine the garlic, oil and vinegar. Season with salt and pepper.
  3. In a large bowl, combine the bread, vegetables and basil. Stir in the dressing. Adjust the seasoning. Goes well with grilled meat, poultry and fish. This "Sunny yellow" salad is perfect for a picnic. Eat within 24 hours.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.