Stale bread/ left over Italian bread cut into smallish pieces
3 ears fresh corn, cooked, kernels removed
4 cups heirloom cherry/ grape tomatoes
2 cups baby arugula
6 slices bacon, cooked and crumbled
salt and pepper
1/3 cup sliced basil leaves
2 teaspoons fresh chives
3 tablespoons mayonnaise
- 1. Spray bread with cooking spray and toast bread in broiler or on grill for 1- 2 minutes. Add bread and corn misture to a bowl.
- 2. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
- 3. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and chives in a small bowl.
- 4. Arrange tomatoes and bread mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.