Asian Panzanella Salad

Ingredients

Directions

1. Melt a tablespoon of butter over medium-high heat in a large pan and add a single layer of bread cubes to the pan. Toast for a few minutes, then flip and toast again. Repeat until all the bread cubes are toasted. Set aside on a baking sheet to cool.
2. Chop tomatoes and cucumbers into large chunks. Tear the basil leaves off their stems and into smaller pieces if the leaves are large. Combine cooled bread cubes, cucumbers, tomatoes, basil, and corn in a large mixing bowl.
3. In a separate bowl, whisk vinegar, olive oil, sugar, and salt until thickened. You can also do this in a bottle and shake it up. Drizzle the dressing over the bread salad, toss to combine, then place in an airtight container for 10 minutes. Flip the container upside down and let stand for another 10 minutes.
4. Meanwhile, toast the sesame seeds over medium-low heat for 5 minutes, stirring frequently and shaking the pan. The sesame seeds should darken slightly and begin to smell fragrant. Let cool, then sprinkle on the salad before serving.

Notes