Ingredients
Serves 4

Vinaigrette

1 small shallot
1 small clove garlic
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp dijon mustard
½ tsp honey
½ tsp sea salt
Freshly cracked pepper, to taste

3 cups crusty sourdough bread, stale and pulled apart or cubed
1 tbsp olive oil
2 lb heirloom tomatoes, or sub some for cherry tomatoes
⅓ cup basil, gently torn 
1 corn cob, grilled or charred on the stove, kernels removed
Salt and pepper

Preheat your oven to 375F and start to pull apart your sourdough bread. Place the chunks on a lined baking sheet and drizzle with olive oil, toss so they are completely coated. Toast for 15-20 minutes until golden brown and crunchy. Remove and allow to cool.

In a strainer over a bowl, toss tomato chunks with ½ tsp salt and allow them to sweat for 10 minutes. 

In a large bowl which will serve the salad, prepare your vinaigrette. Mince the shallot and garlic and place in the bowl with the lemon juice, dijon, and honey. Stir to combine. Slowly drizzle and whisk your olive oil to create an emulsified dressing. Throw in the bread, tomatoes, corn and toss to coat with vinaigrette, then rip apart the basil by hand and toss once again. Sprinkle with a course, crunchy salt and freshly cracked pepper on top. Serve and enjoy!

Source Farm Box

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.