Garden Panzanella Salad
Summer gardens at their peak mean it's time to make Panzanella salad. Pan translates to bread in Spanish and is a chopped salad with fresh garden veggies including day-old bread. I don’t hate anything about adding bread to a salad, sign me up!
For my salad, I made a homemade white balsamic vinaigrette. I put this atop top kale, tomatoes, fresh mozzarella, basil, onions, sweet corn, and cannellini beans.
The beans and fresh mozzarella are not necessarily included in a traditional Panzanella salad, but I found them to be a great addition. I topped the salad with a squeeze of fresh lemon juice to serve. With the extra proteins, it was so satisfying and the perfect main course all by itself.
- 4 servings
- Prep time: 15 Minutes|Cook time: 0 Minutes|Total time: 15 Minutes
White Balsamic Vinaigrette
- Whisk vinaigrette ingredients together.
- Dice and chop vegetables. Toss all together.