Corn and tomato salad with torn croutons from Six Seasons: A New Way with Vegetables (page 225) by Joshua McFadden and Martha Holmberg

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Ingredients

scallions
basil
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

mooo42 on June 23, 2026

Super tasty, good balance of textures and flavors.
maryann_y2kod2 on May 16, 2026

No dressing listed?
joeljkp on October 08, 2025

*Amazing* salad, we absolutely loved it. Used some previously-grilled corn cut off the cob, some queso frijolero Salvadoreño in place of cotija, and skipped the herbs as I didn't have them on hand. Make sure to eat it quickly, before the croutons soften (or add them when serving).
eclairea on September 21, 2025

Lovely! Perfect way to use up late summer produce. Ran out of pistachios, but would like to try them next time - and there will definitely be a next time!
Jane on August 07, 2025

A wonderful summer salad especially when made with freshly picked corn and good tomatoes. Great flavor from basil and mint too. I followed the recipe exactly as written and wouldn't change a thing.
prkrgrant on February 16, 2025

If you hit this at the right time of year at the peak of tomato and corn season, and get particularly fresh produce, it's just the absolute best. So much of what I love about summer in a bowl
Ishie1013 on August 18, 2024

Another hit from this book, though the other diner thought it was wayyyy too acidic, which I can understand (I like acid). One drawback is that the croutons get soggy *quickly* if you make them tender. I like a bit of sog to my crunch, but it starts to get to rice pudding consistency pretty fast.
amandabeck on August 15, 2024

Summer in a bowl -- but peak produce required for it to be good!
metacritic on August 09, 2022

A good Panzanella captures the essence of summer. This recipe offers up a great version of this dish, rivaling the variations in Salt, Fat, Acid, Heat. The combination of raw corn and perfectly ripe tomatoes, layered with crisp bread and herbs, is pretty much perfect. I'm sure you could play with this base and add feta rather than pecorino, or leave out the pistachios (though I loved them), or grate tomato into the vinegar for another rich note in the dish. In any event, this recipe goes into the summer rotation.
clkandel on August 21, 2021

Excellent flavor and very fresh tasting. I don't think it needs both the croutons and pistachios, would still be great with one or the other. I think it would be great without the cheese too.
SugarTreeBaking on August 02, 2021

As mentioned, farm-fresh corn and heirloom tomatoes are essential for this “summer in a bowl” salad. The addition of mint was a delicious surprise layer. I like to divide the recipe in half prior to adding the olive oil and croutons, and store in the refrigerator for the following day, the flavors really come together after this rest time. Don’t forget to save some croutons for the next days salad!
nicolepellegrini on August 10, 2020

Another raw vegetable salad with the familiar elements from this book (cheese, nuts, mint, bread, etc.) But very good. This was basically like a panzanella salad with fresh corn.
dbruijn on July 26, 2020

So good! Family loved. Will make again
Lucylew on October 27, 2019

Another really great summer salad from Six Seasons. I've made it with and without the pistachios. I prefer without.
TrishaCP on August 24, 2019

This was summer on a plate. I too grilled the corn (just personal preference).
southerncooker on September 16, 2018

Loved this raw corn salad. The torn croutons were delicious and I'll be making them again. I got a variety of small tomatoes of different colors to go in this dish. Loved the other ingredients in this one including the pistachios, red wine vinegar, Pecorino Romano and seasonings.
Astrid5555 on September 12, 2018

Now that I made the torn croutons last night I finally had an excuse to also cook this salad. I used grilled corn and did not add the scallions (don‘t care much for raw ones), apart from that followed the recipe as written. Delicious!
sosayi on July 26, 2018

Great, summery bread salad. I used grilled corn and roasted tomatoes (husband isn't a fan of raw ones) and then added some white beans, but otherwise followed the recipe. I might cut the red wine vinegar to 3 tbl to start next time (from 4), as I felt it was a tad too acidic, but we still loved the whole thing. Toasting the bread makes leftovers holdup really well, too.
Lepa on July 25, 2018

This was very good but tasted a bit sweet. I blamed the fresh, raw corn but now realize that I forgot to add the parmesan, which I think would have balanced the flavors better. Nevertheless, my family rated this a 9/10 out of 10 so we will be making it again.
Aggie92 on July 23, 2018

This was a huge hit with everyone at the dinner table. I grilled in-season grocery store corn and loved the slightly charred flavor it leant to the salad. I also omitted the croutons because I don’t like soggy leftovers. Well, that was a worthless worry, 4 of us cleaned the bowl and left nary a morsel. I did cut the olive oil back to 1/4 cup since I prefer a 1:1 vinegar:oil ratio.
SheilaS on July 21, 2018

It's worth waiting for farm-fresh sweet corn and heirloom tomatoes to make this salad. The mix of heirloom tomatoes I used was really delicious and made a big difference. The croutons, nuts and cheese add texture and flavor.