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Panzanella

Panzanella Salad

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Adapted from the Easy Panzanella Salad recipe by Holly Nilsson

Prep time: 25 minutes

Cook time: 10 minutes

Makes 8 servings

Ingredients 

*Ingredients currently available at the farmers’ market

  • 6 cups crusty bread*, torn into pieces
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 pound fresh tomatoes*
  • ¼ red onion* thinly sliced
  • 2 tablespoons fresh herbs basil*, oregano*, and parsley*
  • 1 cup cheese curds*
  • 1 cup cucumbers*, sliced
  • ½ cup kalamata olives pitted

For the dressing:

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar or white balsamic vinegar
  • salt & pepper

Instructions 

  1. Preheat oven to 375°F.
  2. Place bread in a large bowl and toss with olive oil, salt & pepper.
  3. Bake until lightly browned and dried, 10-12 minutes. Cool.
  4. Whisk together ¼ cup of olive oil and balsamic vinegar.
  5. Place all salad ingredients in a large bowl and drizzle with dressing.
  6. Gently toss and let sit 15 minutes, tossing occasionally.
  7. Top with herbs and fresh pepper. Serve.

Panzanella

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iStock

Recipe shared by NightWork Bread, adapted from the recipe by Barefoot Contessa

Ingredients
*Ingredients currently available at the farmers’ market
● 1/2 loaf Night Work Country Sourdough*, cut into 1-inch cubes
● 3 tbsp olive oil*
● 3 large tomatoes*, diced
● 1 large cucumber*, diced
● Two large handfuls fresh basil leaves*, coarsely chopped
● 1 tsp sea salt

Dressing:
● 3 cloves garlic*, minced
● 1 tsp Dijon mustard
● 2 tbsp rice vinegar
● 1/3 cup olive oil*
● 1/2 tsp sea salt
● Freshly ground pepper

Instructions
Heat olive oil in large saucepan on medium. Add bread cubes and season with salt. Stir occasionally, 8-10 mins until toasted and browned.

Whisk together dressing ingredients. Add to chopped veggies, mix in bread cubes and top with basil. Season salad with salt and pepper. Best served at room temperature.

Pro tip: You can add all kinds of great veggies from the farmers’ market to this salad, depending on your taste. Try some red or yellow bell peppers, red onion, lightly roasted summer squash, roasted beets, or microgreens. Enjoy!

Tomato Panzanella

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By Abra Berens, Ruffage

Ingredients
*Ingredients currently available at the farmers’ market

● 4 ears corn (2 cups) fresh kernels*
● ¼ cup olive oil*
● Salt and freshly ground pepper
● ½ loaf crusty bread*
● 2 Tablespoons butter*
● 1 quart cherry tomatoes* halved, or 3 to 4 slicing tomatoes, diced, or use both
● 1 cucumber* cut into half-moons
● 2 cups fresh herbs* (basil, parsley, mint, chives, mint, thyme, rosemary) stemmed, leaves left whole

Instructions
Heat the oven to 400 degrees. Toss the corn with 2 Tablespoons of olive oil, a sprinkle of salt and grind of pepper. Spread the corn on a baking sheet and bake until cooked through about 12 to 15 minutes.

Cut or tear the bread into pieces and toss with 2 Tablespoons of olive oil, salt and pepper. On another baking pan, spread the bread and bake until golden brown, about 10 minutes.

Toss the hot bread with the butter so it melts and coats the bread.

Toss the bread with the corn, tomatoes, cucumbers, herbs and salt and pepper. Add a splash of vinegar if needed.

Photo courtesy of Pattie Garrett