Garden Panzanella Salad

Name: Garden Panzanella Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 C white balsamic vinaigrette; 3/4 C high-quality EVOO; pinch of salt and pepper to taste; 1 can cannellini beans; 2-3 oz torn fresh mozzarella; 2 large chunks day-old sourdough bread, torn into crouton-sized chunks; 2-3 C shredded kale; 1 C torn basil; 1/2 diced red onion; 1 can cannellini beans; 2-3 oz torn fresh mozzarella; 2 large chunks day-old sourdough bread, torn into crouton-sized chunks; 1-2 tomatoes, diced in chunks; 1/4 C fresh corn kernels

by The Black Cat Kitchen

4 servings

15 min

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.