Blt Panzanella Salad

• 1 tablespoon unsalted butter
• 3 ounces Italian bread, crusts trimmed, torn into 1/4-inch pieces
• 3/4 cup fresh corn kernels
• 4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4-inch-thick slices
• 1 cup small multicolored cherry tomatoes, halved
• 1/8 teaspoon plus dash of kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1 cup baby arugula
• 3 tablespoons canola mayonnaise (such as Hellmann's)
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced fresh chives
• 1/4 cup thinly sliced basil leaves
• 3 applewood-smoked bacon slices, cooked and crumbled

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

unsalted butter, italian bread, fresh corn kernels, heirloom tomatoes, cherry tomatoes, kosher salt, freshly ground black pepper, balsamic vinegar, extravirgin olive oil, baby arugula, canola mayonnaise, lemon juice, fresh chives, basil, bacon

Taken from www.myrecipes.com/recipe/blt-panzanella-salad (may not work)