Heirloom Tomato Panzanella with Fresh Basil, Red Plums, and Grilled Corn

1. Make the croutons by heating a large, nonstick pan over medium-low heat. Add the butter and olive oil, stirring together with a spatula until the butter melts, Add the cubed bread and sprinkle evenly with the salt, pepper, and Italian seasoning. Skillet-toast the bread until the edges brown, tossing often to ensure even cooking. Remove from heat and set aside. Tip: The croutons may require preparations in two batches, depending on the sizes of both the pan and the loaf of bread. Be sure not to crowd the pan!
2. Prepare an outdoor grill and grill the corn over medium heat, using grill tongs to turn occasionally until the kernels are tender and slightly charred, roughly 8-10 minutes. Let the corn cool, then cut the kernels from the cob. Tip: To cut the corn off the cob, use a corn zipper or serrated knife, and a bundt pan when strippping corn kernels! This set-up will ensure that all the individual kernels are easily caught when removed from the cob.
3. Slice the onion, heirloom tomatoes, cherry tomatoes, and plums. Arrange them on a platter with the basil, corn, croutons and mozzarella.
4. In a large-mouthed jar or bowl, whisk together the dressing ingredients together until emulsified.
5. Drizzle the dressing ingredients over the salad, sprinkle with additional salt and pepper and toss to coat. Serve immediately.

Dressing:

• 1/3 cup extra virgin olive oil
• 1-1/2 tablespoons red wine vinegar
• 1-1/2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• 1/2 teaspoon Kosher salt
• 1/2 tablespoon fresh lemon juice