The Ultimate Summer Tomato Salad: Panzanella with Charred Corn and Goat Cheese

I only discovered the joy of bread salad in adulthood. If I’d known that was an option as a kid, salads with dinner might not have been such an issue! Panzanella screams summer: juicy tomatoes, golden toasted bread cubes, and a punchy vinaigrette. It’s about the only dish I need once prime tomatoes start appearing. So it was only a matter of time before I developed my own, and even better, I got to do it in partnership with one of my favorite markets in Portland, Rosemont Bakery + Market … just in time to add to your July Fourth cookout! For my Panzanella with Charred Corn and Goat Cheese, a mix of chunked tomatoes (I prefer half Campari or cocktail tomatoes and half heirloom) are drained, then tossed with toasted sourdough bread cubes, charred fresh sweet corn, quick-pickled shallots, and basil. Everything gets dressed in a vinaigrette made with some of the drained tomato juice, a little Dijon, garlic, and local honey to round it all out. The perfect finishing touch is a sprinkling…