Garden Panzanella Salad

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.

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients

White Balsamic Vinaigrette

  • 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

Salad

  • 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

Instructions


Whisk vinaigrette ingredients together.
Dice and chop vegetables. Toss all together.

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