Summer Succotash Panzanella

Succotash is a dish I've been making all summer long - I'm not quite sure why I haven't shared this recipe sooner. Except that  I couldn't really tell you what a succotash is. Besides that is an incredibly delicious and easy summer meal. 

According to the google machine - succotash is a dish of corn and lima beans, or a dish of corn and "other shelled beans", whatever a succotash is it has both bean and corn in it. Further investigation might lead you to the conclusion that a succotash a stew of Native American origins with corn and beans that means "boiled corn kernels". 

I believe a succotash to be a vegetable dish of Southern origin which can include just about any vegetable and beans, simmered in butter or other animal fat. If you think that sounds like a fattening over-cooked pile of frozen vegetable - you haven't met a Summer Succotash Panzanella. 

Please don't ask me to explain a panzanella or we might never get to this recipe. 

Summer Succotash Panzanella 
makes 6 servings 

This recipe is actually a mash-up of Deb's Summer Succotash with Bacon and Croutons and The Kitchn's Succotash salad. I highly recommend both. 

4 rashers thick bacon 
1/2 loaf of stale french bread - about 8 ounces - cute into cubes  
1 small sweet onion, chopped 
kosher salt 
4 ears of corn removed from the cob 
1 small zucchini, chopped 
8 ounces frozen edamame or lima beans
8 ounces cherry or plum tomatoes - halved 
handful of fresh basil 
4 ounces feta cheese, crumbled 

Cook the bacon until crisp in a 12 inch cast iron pan over medium heat. Remove the bacon, cool, and chop. 

Add the french bread to the pan a toast over medium heat 3 to 5 minutes. Remove the bread to a paper towel lined half sheet pan. 

Add the onion to the pan and season with a pinch of salt, saute until softened and beginning to darken about 5 minutes. Add the corn, zucchini, and bean and season with another small pinch of salt. Cook, stirring occasionally until the corn is softened and the zucchini is beginning to brown. Remove the pan from the heat. 

Add the bread, tomatoes, basil, and feta and stir to combine. Serve immediately.