102 Views
Garden Panzanella Salad

by
The Black Cat Kitchen
(IC: instagram)
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.
Garden Panzanella Salad
Recipe details
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.
Published September 21st, 2020 11:12 PM
Comments
Share your thoughts, or ask a question!