Katrina Gall is a Chef and Wine professional. A Toronto local, she is the founder of A Glass in Hand, a resource to help people understand and enjoy food and wine.
For anyone who cooks or enjoys eating, the best time of the year for food in my opinion is the end of August/beginning of September. The sun still shines throughout the day, but the nights are cooler and more comfortable. Everything everyone has worked hard to grow over the past few months has come to fruition and gives you its best and most delicious side.
Farmers Markets are the one place in the city where people can go to talk to a farmer for information on seasonal produce. Some of us are not fortunate enough to have our own green space, especially in the many buildings of the city. It’s a great resource to connect with food and understand how it all works a little bit better.
I wanted to give everyone a recipe that is both simple and fulfilling. This is a recipe that can be eaten as a side or served as the main course with a protein of your choice on top. Panzanella salad is a great way to use the summer produce and the leftover bread you have lying around your countertop. Traditionally the name comes from Pane (bread) and Zanella (the dish it was traditionally served in).
I love to use tomatoes that are different types and colours. It looks stunning all put together! Whether it’s some tomatoes you have grown yourself this past year or some from one of the vendors at Sorauren, it’s going to be very tasty.
Grilled Corn Panzanella Salad
Ingredients
2 Cobs of Corn (grilled)
2 Cucumbers-peeled and cut into slices
4-5 Tomatoes, all of different sizes (cut into wedges or halves)
6 Basil leaves-finely chopped
Italian or French style bread (torn and toasted with olive oil, salt and pepper)
Dressing
75ml Balsamic vinegar
2.5 tbsp Maple syrup
125ml Extra Virgin Olive oil
2 tbsp Grainy mustard
1 Shallot, finely chopped
1 bunch Chives, finely chopped
Method
-To make the dressing, combine mustard, syrup, vinegar in a blender and slowly add oil in a stream until combined (if you don’t have a blender, you can easily use a whisk and a bowl)
-Stir in shallots and chives, season with salt and pepper and set aside
-Shuck the corn and grill it on the BBQ or on your stove top, if you have gas range
-Using a knife, cut the kernels off the cob onto a cutting board
-Cut the tomatoes and cucumbers into pieces of a desired size
-Combine corn, bread, tomatoes in a medium to large bowl. Add the dressing and cut herbs (you may need to add a little bit more salt depending on your taste
-Place ingredients onto a serving platter and finish with whole pieces of basil
*half the fun of making a salad like this is the presentation, so have some fun and enjoy what you are creating!
