Heirloom Tomato And Sweet Corn Panzanella With Beer Bread Croutons - Panzanella

Method

• Add the oil, vinegar, honey, mustard, a pinch of Italian seasoning, and salt and pepper to taste to a jar and shake until emulsified.
• Combine the dressing with the cheese, beans and tomatoes in a large bowl.
• Heat an empty cast iron or carbon steel pan over medium-high heat. When it's hot, add the corn and sprinkle with salt and pepper. Cook and stir until it's a little brown in places and kind of smells like popcorn. Add to the bean mixture.
• Return the skillet to the stove over medium-high heat and spray with oil (or just pour a little bit in). When it's hot, add the beer bread and season with salt and pepper. Cook until toasty and a little crunchy on the outside, adjusting the heat so it doesn't burn. I like to leave them a a bit soft on the inside. Turn off the heat and toss with some Italian seasoning. Let cool.
• Store the croutons separately until ready to eat. Toss with the salad and serve.
• Preheat the oven to 375F. Grease a loaf pan with a bit of butter.
• Combine the dry ingredients in a large bowl. When the oven is hot and you're ready to bake the bread, pour the beer over the dry ingredients. It will foam up like a science experiment, and then subside. Stir until the ingredients are just combined.
• Pour the batter into the pan and smooth out the top. Bake it for about 50 minutes.
• Melt about a tablespoon of butter and brush the top of the loaf with it. Bake for another 10 minutes.
• Let the loaf cool in the pan for 10 minutes or so, then pop it out and cool completely. It's best to make the bread at least a day in advance before using it for croutons.