Chef Joe Bachman’s Grilled Corn & Tomato Panzanella Salad
Chef Joe Bachman creates incredible dishes for our guests, and here he shares one of his favorite side dishes for a summer barbecue.
I selected the specific items because they are local and pair well with an outdoor barbecue. I was inspired by Tim Stark’s Book, Heirloom: Notes from an Accidental Tomato Farmer, which is a super cool book and inside look at how the heirloom tomato craze came about.
Ingredients:
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5 ears jersey bi-color corn, cleaned
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5 assorted Eckerton Farms Heirloom Tomatoes (or your local heirloom tomatoes)
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2 shallots, finely minced
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1 clove garlic, microplaned
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2 oranges, segmented
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1 cup torn fresh basil
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1/4 cup torn fresh mint
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Olive Oil
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Sherry Vinegar
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1/2 loaf leftover bread or baguette (cornbread also works well)
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Procedure
- Season corn with salt & pepper. Drizzle with olive oil and then grill. After they get a nice char, cut the kernels from the cobs on a cutting board and set aside.
- Take your bread and slice in to 1″ slices. Drizzle with olive oil, and season with salt and pepper then grill. Let cool. Cut in to 1″ x 1″ Cubes and set aside.
- Wash the tomatoes and cut them in to 1 inch pieces. I like to cut them in to different sizes and shapes for a more rustic look.
- Remove the skin from the oranges with a knife by cutting the top and bottom of the orange slightly so you have a flat surface to work on. Then take the segments out 1 by 1 making sure not to get any of the white bitter membrane in there.
- To prepare the dressing: in a mixing bowl, add the shallots, garlic, 1 cup orange juice, 3 tbsp sherry vinegar, 1 cup olive oil, the torn basil, and torn mint and whisk together.
- In a large bowl, add tomatoes, grilled corn, oranges, season with salt and pepper then add in the dressing.
- Lastly, fold in the croutons, then the salad is ready to enjoy.
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