BLT Panzanella Salad

Ingredients

• 3  applewood-smoked bacon crumbled cooked
• 1 cup baby arugula 
• 2 teaspoons balsamic vinegar 
• 0.3 cup basil leaves thinly sliced
• 0.8 teaspoon pepper black divided freshly ground
• 1 cup multicolored cherry tomatoes halved
• 2 teaspoons chives fresh minced
• 0.8 cup corn kernels fresh
• 4 large heirloom tomatoes cored ripe
• 3 ounces bread italian trimmed
• 0.1 teaspoon kosher salt divided
• 1 tablespoon juice of lemon fresh
• 3 tablespoons canola mayonnaise such as Hellmann's
• 2 teaspoons olive oil extra-virgin
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan

Directions

1. Melt butter in a large skillet over medium-high heat.
2. Add bread; saut 5 minutes or until bread is toasted, stirring occasionally.
3. Remove from heat; stir in corn.
4. Sprinkle tomatoes with dash of salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
5. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl.
6. Add bread mixture and arugula; toss to coat.
7. Combine mayonnaise, lemon juice, and chives in a small bowl.
8. Arrange tomatoes and bread mixture on a large platter.
9. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.