Grilled corn, ripe peaches, blistered tomatoes, and torn sourdough soaking up all the juices.

Serves 6 · Prep 25 minutes

Ingredients

• 3 ears corn, husked
• 3 ripe peaches, sliced into wedges
• 1 lb cherry tomatoes
• 6 cups day-old sourdough, torn into rough chunks
• 1 cup fresh basil, torn
• 1 shallot, thinly sliced
• 6 tbsp olive oil, divided
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method

1. Toast the bread. Toss the sourdough with 2 tbsp of the olive oil and a pinch of salt. Spread on a sheet pan and bake at 400°F for about 12 minutes, until the edges crisp but the centers still have chew.
2. Char the corn. Grill over high heat, turning, until blackened in spots. Cool, then cut the kernels off the cob.
3. Blister the tomatoes. Get a dry skillet ripping hot. Add the tomatoes and leave them undisturbed until the skins split and blacken, about 5 minutes. Shake once or twice, then dump into a bowl — juices and all.
4. Make the vinaigrette. Whisk the remaining 4 tbsp olive oil with the vinegar, Dijon, shallot, salt, and pepper. Let the shallot sit in it at least 10 minutes to soften its bite.
5. Toss and rest. Combine the bread, corn, tomatoes with their juices, and peaches in a large bowl. Pour the vinaigrette over and toss. Let it sit 15 minutes so the bread drinks everything up, then fold in the basil at the last second.