Panzanella with Kale and Roasted Corn

Panzanella with Kale and Roasted Corn

Serves 6


Each serving contains all the bone-building vitamin K you need in a day and is rich in vitamins A, C and folate.

10-12 oz. loaf sourdough or French boule, cut into 1" cubes
2 tbsp. Kowalski's Extra Virgin Olive Oil
- kosher salt and coarse ground black pepper, to taste
4 cups (about 4 oz.) torn prewashed organic kale
1 pt. grape tomatoes, halved
1 cup grilled corn kernels
½ red onion, thinly sliced
- Kowalski's Balsamic or Italian Vinaigrette Dressing
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In a large mixing bowl, toss bread with oil; season to taste. Bake in a preheated 325° oven until lightly browned and toasty (about 15 min.); remove from oven and cool completely. Using direct heat cooking method, preheat grill to medium. Grill corn, covered, until tender (8-10 min.), turning each ear a quarter turn every 2 min. In a large salad bowl, toss bread with kale, tomatoes, corn and onion. Drizzle with dressing to taste; season liberally with salt and pepper. Serve immediately.