Corn Cucumber Melon Panzanella

Serves 4

Ingredients

• 1 medium shallot, thinly sliced

• 1 teaspoon kosher salt, plus more to taste

• Zest and juice of 2 limes

• ¼ teaspoon pimentón 

• ¼ cup plus 3 tablespoons olive oil, divided

• 3 pieces sourdough, ciabatta, or bread of choice, roughly torn

• 3 ears corn, shucked and kernels removed

• 1 medium cucumber, peeled into ribbons with a vegetable peeler

• 1 small cantaloupe, seeded and chopped

• 8 ounces burrata

• ½ cup loosely packed basil leaves

Directions

1. In a glass measuring cup or small bowl, add the shallot, 1 teaspoon of salt, lime zest and juice, and pimentón, and stir to combine. Let sit for 10 minutes, which will take the sharpness out of the shallots. Add ¼ cup of olive oil, whisking to combine. 

2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the bread and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer the bread to a paper towel–lined plate and season with salt.

3. In the same pan, add 1 tablespoon of olive oil and heat over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 3 minutes. Season with salt.

4. Assemble the bread, corn, cucumber, and cantaloupe on a serving plate. Place the burrata on top and add the basil. Drizzle with the lime vinaigrette and serve immediately.