We firmly believe that the best way to enjoy a summer tomato is straight from the garden, ripe and warm from the sun! This panzanella salad allows garden fresh, heirloom tomatoes to shine, while all the other ingredients serve as a supporting cast. Quality ingredients are key to this simple summer salad -- it will have you considering doubling the number of tomato plants in the garden next season.

Heirloom Tomato Panzanella with Fresh Basil, Red Plums, and Grilled Corn
Serves 8

Salad Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 loaf day old French bread, cut into 1/2" cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
4 ears fresh corn
1/2 small red onion, thinly sliced, pole to pole
5 heirloom tomatoes, sliced
1 cup cherry tomatoes, halved
2 red plums, pitted and sliced
20 small basil leaves, torn
8 oz. fresh mozzarella cheese
Additional salt and pepper, to taste 

Dressing Ingredients:

1/3 cup extra virgin olive oil
1-1/2 tablespoons red wine vinegar
1-1/2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
1/2 teaspoon Kosher salt
1/2 tablespoon fresh lemon juice 

Directions:

1. Make the croutons by heating a large, non stick pan over medium-low heat. Add the butter and olive oil, stirring together with a spatula until the butter melts, Add the cubed bread and sprinkle evenly with the salt, pepper, and Italian seasoning. Skillet-toast the bread until the edges brown, tossing often to ensure even cooking. Remove from heat and set aside. Tip: The croutons may require preparations in two batches, depending on the sizes of both the pan and the loaf of bread. Be sure not to crowd the pan!

2. Prepare an outdoor grill and grill the corn over medium heat, using grill tongs to turn occasionally until the kernels are tender and slightly charred, roughly 8-10 minutes. Let the corn cool, then cut the kernels from the cob. Tip: To cut the corn off the cob, use a corn zipper or serrated knife, and a bundt pan when strippping corn kernels! This set-up will ensure that all the individual kernels are easily caught when removed from the cob.

3. Slice the onion, heirloom tomatoes, cherry tomatoes, and plums. Arrange them on a platter with the basil, corn, croutons and mozzarella.

4. In a large-mouthed jar or bowl, whisk together the dressing ingredients together until emulsified.

5. Drizzle the dressing ingredients over the salad, sprinkle with additional salt and pepper and toss to coat. Serve immediately.