“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time! 

My Southern Summer Panzanella with Okra, Corn and Tomatoes is what I call a “Make the Most of It” meal. A kitchen sink dish perfect for using up the veggies, cheeses and meats you have left over in your fridge. At the moment, our family has all kinds of fresh farmers market produce that needs to put to good use before we have to throw it out!

Local okra, corn and tomatoes are the star of this hearty salad entrée. Here, I’m serving it as a meatless option, but feel free to take it to the next level by adding salami or grilled chicken. Fresh mozzarella cubes or shaved parmesan would make a beautiful addition as well!

The key to a great panzanella, or bread salad, is the texture of the bread cubes. They should be golden and crisp along the edges while maintaining a warm, chewy center. You’ll need to pay close attention to the cubes as they cook and pull them from the oven before they become too dried out and crunchy. Do not overcook the bread cubes – these are not croutons!

I like to serve my panzanella with a simple, homemade vinaigrette. Use any vinegar you love or that you have on hand, here I’ve used white wine vinegar, but nearly any vinegar of your choice will work nicely. Be sure to taste the dressing before serving and add and adjust the seasoning to your family’s tastes.

Southern Summer Panzanella with Okra, Corn and Tomatoes

By: Christy Bray Graves

SERVES: 6

INGREDIENTS

For the Salad

  • 1 loaf Italian or brioche bread
  • 1-2 TBSP extra virgin olive oil
  • 1 lb. fresh okra
  • 2 ears of fresh sweet corn, shucked
  • 20 oz. cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 10 medium basil leaves, chiffonade

For the Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 2 TBSP white wine vinegar
  • 1 TBSP honey
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Optional Additions

  • Fresh cucumbers, sliced
  • Fresh mozzarella, cubed
  • Salami, sliced
  • Grilled chicken, grilled

INSTRUCTIONS

  1. Preheat the oven to 400°. Cut the bread into 1-inch cubes and toss lightly with 1-2 TBSP olive oil. Spread the bread cubes in an even layer across a baking sheet and bake for 9 minutes or until the edges of the bread have turned golden but the middle of the bread is still slightly soft and chewy.* Do not overcook!
  2. Bring a large pot of salted water to a boil. Add the whole okra stalks and leave in for 30 seconds until the okra has turned a vivid, bright green. Immediately remove and place in an ice bath to stop the cooking and set aside to drain.
  3. Bring the pot of water back to a boil and add the two shucked corn cobs. Allow them to boil for 3 minutes and immediately remove them to a fresh ice bath to stop the cooking. Set aside to drain.
  4. Prepare the vinaigrette either in a mixing bowl with a whisk, or in a mason jar with a tight-fitting lid. Add the extra virgin olive oil, the vinegar, honey, salt and pepper to the bowl and whisk vigorously until well combined, or to the jar and shake until the ingredients are blended.** Taste the vinaigrette and adjust seasoning or add additional vinegar or honey to your taste.
  5. Assemble the salad by first combing all of the chopped vegetables and herbs. Wait until just before serving to stir in the bread cubes to preserve the texture. Dress with the vinaigrette, serve and enjoy!

NOTES

*Keep a close eye on the bread cubes in the oven! They should become golden and crisp along the edges while maintaining a warm, chewy center.

**The vinaigrette will naturally separate, don’t be concerned about that. Simply whisk again or shake the jar before serving.

As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!

My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook  and on Instagram by tagging @christybgraves and @wchlchapelboro.

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