Tomato Corn Salad with Torn Bread

from Lori Deliso of Kids Cooking Green - this recipe is great for making with kids!

Ingredients

2-3 cups of fresh corn, cut off the cob.  Try to “catch” the milky pulp from the cob.. No need to cook the corn.  Just-picked farmers market raw Corn is delicious!
2 pounds local, fresh, ripe tomatoes in as many colors as you can find, diced.
3 scallions, washed, cut with scissors in small circles. Use all of the scallion, green & whiteparts, with roots removed.
½ cup red wine vinegar
salt and pepper to taste
4 cups of Torn bread, toasted or not
½ cup Pistachios, or Sunflower seeds
¾ Cup of grated Romano Cheese, OR fresh mozzarella, cut into bite sized pieces.
½ cup torn clean basil
½ cup parsley, washed and torn into small pieces
1/3 cup olive oil

Directions:

1. Begin by toasting your “torn bread” in olive oil, salt and pepper in the oven until crispy and allowing to cool.

2. In a large bowl, put corn, tomatoes and scallions. 

3. Add vinegar, salt and pepper, toss gently.

4. Add Sunflower Seeds, cheese, basil and parsley.

5. Moisten with 1/3 cup olive oil, or more if needed