Corny Panzanella Salad

This recipe is a simple and colorful way to eat local!

Cut up a loaf of good local bread into cubes and leave them to dry on your counter overnight. I like to frequent Caputo's Market and Deli to score day-old bread from Eva's Bakery (It's super cheap).

Once the bread cubes are nice and stale, chop up two tomatoes and one Armenian cucumber then add them to the stale bread. I bought mine from my favorite local shop, Urban Farm & Feed, located in Holladay.

Strip kernels off a corn cob and throw them in the salad. Raw corn adds a sweet flavor and a great crunch. I was lucky enough to be gifted with fresh corn from a co-worker.

Stir up the salad and add olive oil and vinegar to taste (And here are my two exceptions! They are not local.) You want the salad to be wet, but don't go crazy. The tomatoes will break down and add moisture. Sprinkle with Real Salt and add fresh chopped basil and parsley. My herbs came from my little porch garden.

Corny Panzanella Salad is tastiest once the flavors have mingled - a few hours is good, or you can leave it in the fridge overnight. Serve at room temperature. Feel free to add some local feta or maybe some thinly sliced Creminelli salumi. This is a very free-spirited recipe and begs to be tweaked to your taste!