Panzanella Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Panzanella Salad Recipe is perfect for enjoying as the weather warms up! Easy, simple, and healthy, everyone will love this salad!

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 1x

Ingredients

1 pint grape tomatoes, sliced in half
2 1/2 cups fresh organic corn
1/4 cup plus 1 tablespoon extra virgin olive oil, or unrefined avocado oil
Himalayan pink salt, to taste
Ground pepper, to taste
2 tablespoons diced shallots
2 tablespoons balsamic vinegar
2 cloves crushed garlic
1/2 teaspoon dijon mustard
1/2 teaspoon raw honey
3 pieces gluten free bread, broken into small bite-sized pieces
1 cup chopped fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
Arrange the tomatoes and corn kernels on one of the parchment-lined baking sheets. Drizzle with 1 tablespoon oil and season lightly with salt and pepper to taste.
Arrange the bread pieces on the other baking sheet. Transfer both baking sheets to the oven.
Cook the tomatoes and corn for 15 to 20 minutes, or until soft.
Cook the bread pieces for 10 minutes.
Meanwhile, in a small bowl, whisk together the remaining 1/4 cup oil, shallots, vinegar, garlic, Dijon mustard and honey. Season with salt and pepper to taste. Set vinaigrette aside.
Remove the corn, tomatoes and bread from the oven. Set aside to cool.
Transfer the cooled corn, tomatoes and bread to a large serving bowl.
Drizzle in the vinaigrette.
Add the basil and gently toss to coat.
Let Panzanella sit at room temperature for at least 15 minutes before serving, and enjoy!

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

Find it online: https://cleancuisine.com/panzanella-salad-recipe/

Kitchen Favorites

Panzanella Salad Recipe

Ingredients

Instructions