Weeknight Panzanella with Ranch Croutons

I'll have to admit, 

weeknight dinner salads can get a little boring.

But there is no excuse this time of year, 

when tomatoes are ripe, corn is fresh and basil is bursting.

We are kicking up our everyday salad side dish,

 with a pretty panzanella with zesty ranch croutons.

Savory, flavorful bites,
amidst all those gorgeous veggies...

Isn't it the best way to wake up mundane meals?

Weeknight Late Summer Panzanella with Ranch Croutons
serves 4 as a side dish
kernels from 3 fresh corn cobs
1 cup cherry tomatoes quartered
1 firm but ripe avocado diced
1 English cucumber, peeled and seeds removed then sliced
1/2 yellow bell pepper diced
1/2 red onion diced
1 jalapeño, seeds removed and diced
10-12 torn basil leaves
Mix all of the above together and add juice of 2 limes, 3 Tablespoons olive oil and dash of kosher salt.

for croutons:
combine 2 cups diced ciabatta bread (about 1 inch cubes), 1/4 cup olive oil, 1/2 packet of Hidden Valley Ranch Salad Dressing and 2 Tablespoons Dill Weed.  Bake or sautée until crisp and golden, cool and then toss with dressed vegetables.