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Basil Panzanella SaladBasil Panzanella Salad

Basil Panzanella Salad

This salad really has it all: It’s fresh and refreshing, sweet and peppery, crisp and creamy, light and hearty — and if you close your eyes when you take that first scrumptious bite, you’ll be transported from your back porch to the Italian Riviera.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Basil Panzanella Salad
Basil Panzanella Salad
Prep Time30 Minutes
Servings4
Cook Time8 Minutes
Ingredients
¼ cup California Olive Ranch Olive Oil
2 tablespoons Alessi White Balsamic Reduction
1 teaspoon fresh garlic, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
Sea salt
Fresh cracked pepper
1 cup NatureSweet Cherubs Tomatoes, cut in half
1 cup NatureSweet Yellow Sunbursts Tomatoes, cut in half
¼ cup fresh basil, chiffonade cut
1 (6-ounce) package Forteto Pecorino Toscano Fresca, cut in ¼-inch cubes
3 cups L&B Minnesota Nice Artisan Bread, cut in ½-inch cubes
2 tablespoons extra virgin olive oil
1 (5-ounce) container spring mix greens
Directions
  1. Heat oven to 350 F.
  2. Combine the first seven ingredients and whisk to emulsify. Add tomatoes, basil and Pecorino Toscano Fresca. Toss to coat. Cover and refrigerate for at least 1 hour.
  3. On a sheet pan, spread out the cubed bread. Drizzle with 2 tablespoons of olive oil. Toss to coat. Bake for 8 to 12 minutes, or until lightly golden.
  4. Let the bread cool completely.
  5. Just before serving, combine the tomato mixture, toasted bread and greens. Toss gently to coat with the dressing and serve immediately.
30 minutes
Prep Time
8 minutes
Cook Time
4
Servings

Directions

  1. Heat oven to 350 F.
  2. Combine the first seven ingredients and whisk to emulsify. Add tomatoes, basil and Pecorino Toscano Fresca. Toss to coat. Cover and refrigerate for at least 1 hour.
  3. On a sheet pan, spread out the cubed bread. Drizzle with 2 tablespoons of olive oil. Toss to coat. Bake for 8 to 12 minutes, or until lightly golden.
  4. Let the bread cool completely.
  5. Just before serving, combine the tomato mixture, toasted bread and greens. Toss gently to coat with the dressing and serve immediately.