Summer Panzanella

Servings: 8 to 10

INGREDIENTS

2 whole zucchini, thinly shaved with a vegetable peeler

3 whole corn, shucked and removed from cob

4 pints heirloom cherry tomatoes, halved (leave some whole too)

1 large seedless cucumber, large diced

1 bag baby arugula

1 red onion, thinly sliced 1 large baguette, torn into medium-sized pieces

5 garlic cloves, sliced thinly oil¼ cup extra-virgin olive Sherry vinaigrette: 1 teaspoon Dijon 1 tablespoon honey 4 tablespoon sherry vinegar

½ cup extra virgin olive oil

INSTRUCTIONS

Over medium heat, add ¼ cup extra-virgin olive oil to a sauté pan. Add garlic to the pan and lightly sauté until golden brown. With a spoon handy, carefully take the garlic out of the pan and reserve for later. Add baguettes to the pan and toast until golden brown, stirring frequently to avoid burning, set aside and allow to cool. While the toasted bread is cooling, make your vinaigrette. In a small bowl, whisk sherry vinegar, Dijon and honey together. Slowly whisk in oil and set bowl aside. In a large bowl, begin to assemble the salad by adding all of the vegetables and greens together. Drizzle vinaigrette over the salad and toss until evenly coated. Toss in toasted bread just before serving