Bread Salad With Corn, Cherry Tomatoes & Basil

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 oz. juicy cherry tomatoes, cut in half and lightly salted, or 2 small beefsteak tomatoes, cut into large dice and salted

1/2 cup packed fresh basil leaves

3 cups corn kernels (from 4 to 6 ears) (see  How to get fresh corn kernels off the cob )

2 Tbs. red-wine vinegar; more to taste

1 shallot, lobes separated and cut lengthwise into very thin slices

1/2 loaf (8 oz.) rustic French or Italian peasant bread (choose a firm, chewy loaf, not an airy one), crusts trimmed and bread cut or torn into rough 1/2- to 3/4-inch cubes

1 small clove garlic

1/2 cup plus 2 Tbs. extra-virgin olive oil

Freshly ground black pepper to taste

Kosher salt to taste

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