Imagine a salad that's not just a side dish, but a culinary adventure that transforms ordinary ingredients into an extraordinary taste experience. This Green Tomato Southwestern Panzanella Salad is your ticket to a vibrant, zesty meal that challenges everything you thought you knew about salads. With its tangy green tomatoes, caramelized corn, and a cilantro lime dressing that will make your taste buds dance, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southwestern
Serves: 4 servings
Ingredients
- 2 cups green tomatoes, diced
- 1 cup corn, fresh or canned
- 1 red onion, thinly sliced
- 3 cups cubed bread, toasted
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all the ingredients. Dice the green tomatoes into bite-sized pieces, thinly slice the red onion, and chop the fresh cilantro. If using fresh corn, cut the kernels off the cob.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the corn and sauté for about 5-7 minutes, until the corn is tender and slightly caramelized. If using canned corn, simply heat it through for about 2-3 minutes.
- While the corn is cooking, prepare the toasted bread. If you haven't done so already, cube the bread into bite-sized pieces and toast it in the oven at 375°F (190°C) for about 10 minutes or until golden brown and crispy. Remove from the oven and let it cool slightly.
- In a large mixing bowl, combine the diced green tomatoes, sautéed corn, and sliced red onion. Gently toss the ingredients together to mix.
- In a small bowl, whisk together the lime juice, chopped cilantro, and a pinch of salt and pepper to create the dressing. Adjust the seasoning to taste.
- Pour the cilantro lime dressing over the tomato mixture and toss gently to coat all the ingredients evenly.
- Finally, add the toasted bread cubes to the salad and toss lightly to combine. Allow the salad to sit for about 5 minutes before serving, as this will help the bread absorb some of the flavors from the dressing.
- Serve the Green Tomato Southwestern Panzanella Salad immediately, garnished with additional cilantro if desired. Enjoy your fresh and vibrant salad!
Tips
- Choose firm, slightly unripe green tomatoes for the best texture and tangy flavor.
- For extra crunch, use day-old bread that's slightly stale - it absorbs the dressing beautifully.
- Toast the bread cubes until golden brown to prevent sogginess and add a delightful crunch.
- Let the salad rest for 5 minutes before serving to allow flavors to meld together.
- Use fresh corn when in season for the most vibrant taste, but high-quality canned corn works great too.
- Adjust the lime juice and cilantro to suit your personal taste preferences.
- Serve immediately after mixing to maintain the bread's crispy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
