Naan Corn Panzanella Salad

Use raw corn, or grill corn until lightly charred before cutting off the cobb. 

Prep time: 10 minutes

Cook time: 5 to 10 minutes

1 (7.7-oz.) package Stonefire Naan Bread (any variety)

3 medium tomatoes, cut into 1-inch cubes

3 thin slices from a large red onion, quartered

1 to 2 ears fresh corn, cut from the cobb (optional)

3 tablespoons sliced fresh basil 

1/2 cup balsamic or other olive oil vinaigrette dressing

Smoked or sea salt and freshly ground pepper to taste

Grill or bake naan until crisp; let cool then tear into 1-inch pieces; let cool. Place tomatoes, onions, corn and basil in a large bowl. Drizzle dressing over salad; toss well to coat, pressing tomatoes lightly with the back of a spoon to release some of their juices. Add naan pieces and stir well to coat. Makes 6 to 8 servings.