Basil Panzanella Salad
4 weeks ago

Basil Panzanella Salad

Picturesque vacations in far-flung locations have been put on hold for many of us this summer, but that doesn’t mean our taste buds need to be stuck at home. We can travel the world with our dinner plate, and this Italian-inspired salad will help kick off the journey.

When we whipped up this salad in our test kitchen, we were wowed by the crisp, tangy flavors and bold textures. Our L&B SuperSeed Artisan Bread is chock-full of hearty seeds and toasts up to a perfect crisp, giving the salad a stellar crunch. The pecorino is nutty and creamy, which balances the toasted bread, and it brims with complex flavor. One of our eager taste-testers described the flavor as “the best of hard goat cheese, Manchego and Parmesan all blended into one.”

The white balsamic reduction is softer and rounder on the palate than a traditional balsamic, and it is sweeter and juicier, too. We loved how it clung to all the fixings and brought the whole salad together.

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.

Serves 4
Preparation time: 30 minutes
Cook time: 8 to 10 minutes

Ingredient

¼ cup California Olive Ranch Olive Oil
2 tablespoons Alessi White Balsamic Reduction
1 teaspoon fresh garlic, chopped
1 teaspoon Full Circle Honey
1 teaspoon Dijon mustard
Sea salt
Fresh cracked pepper
1 cup NatureSweet Red 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 SuperSeed Artisan Bread, cut in ½-inch cubes
2 tablespoons California Olive Ranch Olive Oil
1 (5-ounce) container spring mix greens

Direction

  1. Heat the 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.

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection!

Basil Panzanella Salad