Corn and Tomato Salad with Torn Croutons

Step 1

Put the corn, tomatoes, and scallions in a large bowl. Add the vinegar and toss gently to mix. Season generously with salt and pepper and toss. Taste and adjust the seasoning so the salad is nicely bright.

Step 2

Add the croutons, pistachios, pecorino, basil, and mint and toss again. Taste and adjust the salt and pepper. Moisten with 1/3 cup olive oil and toss again. Taste and adjust. Serve lightly chilled or at a little cooler than room temperature.

Step 3

Heat the oven to 400°F.

Step 4

Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper.

Step 5

Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes.

Step 6

Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper. Store the croutons in an airtight container.

Step 7

(Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)