Marinated tomatoes and crisp corn bring punchy summer flavors to bread salad

In Italy, summer produce and stale bread are combined to make panzanella, and no two ingredients capture the flavors of the season quite like tomatoes and corn. This vibrant, panzanella-inspired salad includes both, along with toasted hunks of crusty white bread, fresh mozzarella, peppery arugula and sliced onion. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we briefly marinate tomato wedges and onion slices in a punchy vinaigrette before tossing with sweet corn, leafy greens, fresh basil, cheese and bread. Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella Start to finish: 20 minutes Servings: 4 to 6 Ingredients 6 ounces crusty white bread, sliced ½-inch thick and torn into bite-size pieces 6 tablespoons extra-virgin olive oil, divided Kosher salt and ground black pepper 2 tablespoons white balsamic vinegar OR sherry vinegar 1 pound ripe tomatoes, cored and cut into ½-inch-thick wedges 1 small red onion, halved and thinly sliced 1½ cups corn kernels 2 cups lightly packed baby arugula OR watercress OR mixed greens 4 ounces fresh mozzarella cheese, torn into bite-size pieces ½ cup lightly packed fresh basil OR mint, torn Directions Heat the oven to 450°F with a rack in the middle position.