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PANZANELLA SALAD
Make this Panzanella Salad Recipe when you are in the mood for something fresh, flavorful and filling. Crusty bread, tomatoes, corn, cucumber, onion, basil and cheese in an oil/vinegar dressing.
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Servings: 6
Calories: 399kcal
Equipment
Ingredients
- 6 cups cubed bread
- 2 tablespoons olive oil
- 1 teaspoon whole-grain Dijon mustard
- ¼ teaspoon sea salt
- 2 lbs heirloom tomatoes chopped (if using cherry tomatoes, halved)
- 2 ears lightly roasted or grilled corn kernels removed
- 1 English cucumber cut into half-moons
- 1 medium red onion thinly sliced
- 1 cup packed fresh basil chopped
- 1 cup blue cheese crumbles or preferred cheese
- DRESSING:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 375° F.
- In a small jar or bowl, whisk together the dressing ingredients, set aside.
- Place the cubed bread on a baking sheet and drizzle with the 2 tablespoons of olive oil, mustard, and sea salt. Toss to coat.
- Transfer to oven and bake for 25-30 minutes or until the bread is crispy on the outside and golden.
- Next, either toss the bread with the remaining salad ingredients in a large bowl or mix directly on the sheet pan.
- Drizzle with dressing over the salad and toss again. Transfer to a serving platter and serve immediately.
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 33g | Protein: 11g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 20mg | Sodium: 676mg | Fiber: 4g | Sugar: 8g
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