It’s that time of year. The time of year when fall starts to get pushed down our throats, regardless of how much we try to shield our eyes from it. I, for one, will have no part in this nonsense. After all, I feel like it’s only been a few weeks since the corn has become so sweet and luscious, I crave it as much as dessert, and the tomatoes so ripe and juicy, I can eat them whole like an apple.
Regardless of what the produce tastes like, the cold, hard truth is that summer is in fact, quickly fleeting, much to my dismay. This unfortunate reality has left me hoarding zucchini, corn and tomatoes like a winter storm might coming roaring in tomorrow, destroying what’s left of my precious summer produce. The upside to this is my refrigerator is overflowing with copious amounts of the little gems, and the downside to this is my refrigerator is overflowing with copious amounts of the little gems – I’m ecstatic to have such a bounty of it all, but sometimes at a loss as to what to do with it.
I’ve thrown them into frittatas and pastas, but I think one of my favorite, no-fuss ways to dress them up is in a classic panzanella salad – perfect on its own, or as it is here, piled high on a perfectly grilled steak.
Day-old rosemary ciabatta (you can use whatever bread you like) is drizzled with a little bit of olive oil and then thrown onto a screaming hot grill alongside the steak and an ear of corn. Once the bead starts to char it’s cut into bite-sized pieces and tossed with a variety of heirloom cherry tomatoes, the grilled corn, plenty of freshly torn basil and a super quick balsamic vinaigrette.
Head on over to Laura’s Lean Beef to get the full post and recipe!
I feel a slight tinge of guilt for posting a pumpkin recipe already but I couldn’t help it. The internets were pressuring me! lol
But I am still savoring every last bit of summer tomatoes and corn so this panzanella sounds amazing. That rosemary ciabatta is what carb dreams are made of!!
Hahah don’t feel guilty! I feel the pressure as well! I’m sure I’ll start soon….
I subbed canned tomatoes for fresh tomatoes in a recipe last night because I know that tomato season is on its way out, and I might as well take advantage while I can.. right?!
Josh | The Kentucky Gent
http://thekentuckygent.com
YES. I would do the same! Thanks Josh!
I’m excited for some cooler weather, but not ready to stop eating summer corn and tomatoes yet! This panzanella looks fabulous!
Thanks Christin!
I definitely just ate pumpkin oatmeal for lunch. Don’t ask why lunch, but I am already fall-fooding it up.
BUT, I am totally down for holding onto some summer food, especially when there is steak, corn and bread involved! Heading over to snag the recipe and pinned!
Pumpkin oatmeal?? What??? I need this.
Wow girl…WOW!! This is utterly gorgeous. I made a panzanella once but it wasn’t nearly this beautiful. Blown away!! (as always!)
Aww thanks Becky!
haha I’m still hanging onto summer produce but man am I ready for cooler temps!! Love love panzanella and this looks fantastic!
I’m with you…I wasn’t ready for fall, but I am so excited for cool weather this weekend!
I’m still hanging onto summer as well with all the salads I can shove into my mouth. Since steak and bread are my favorite, I can’t wait to make this recipe!
Thanks Nicole!!
I love the grilled steak with mixed vegetables. More often I prefer cherry tomatoes, grilled corn to prepare balsamic vinaigrette. 🙂
Thank you!
I love tomatoes and green vegetable you have used lots of green vegetable material for creating this dish that makes your dish more healthy and tasty.
Thanks!!
I’m so conflicted, loving all the late Summer produce – corn, peaches, figs, tomatoes… – but this Summer has been sooo hot, I’m also kind of ready for cooler weather, and the apples and pumpkins and fall baking that go with it. This yummy panzanella + steak combo sounds perfect for any season though! Gorgeous.
I’m actually with you, we have a weekend of low 70’s, 60’s coming up and I could not be more excited. Thanks Laura!