Grilled corn adds a note of sweetness to this tangy panzanella salad.
Combine onion, vinegar and lemon juice in a large bowl.
Set aside, stirring occasionally.
Meanwhile, grill corn, turning occasionally, until tender and slightly charred, 8 to 10 minutes.
Let cool slightly, then cut the kernels from the cobs and add to the bowl with the onion.
Brush or drizzle both sides of bread with 2 tablespoons oil.
Tear or cut the toasted bread into 1-inch cubes and add to the bowl.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
