I’ve made this easy summer panzanella salad about five times in the past two weeks and it’s literally always AMAZING. Freshly toasted sourdough chunks mixed together with summer’s finest tomatoes, avocado, corn, shallots, garlic, olive oil, dijon, basil and oregano… I mean how could it be bad?! Plus it’s the perfect “salad” to bring to your next BBQ or summer gathering that won’t be the same old salad that everyone else brings! You’re welcome 😘😘
Easy summer panzanella salad recipe:
easy summer panzanella salad
Ingredients
- 1 (16-20oz) loaf fresh sourdough sliced into cubes
- olive oil spray
- 2 pints cherry tomatoes halved
- 2 large avocados halved, pitted, and diced
- 1 (15oz) can corn drained
- 1 large shallot peeled and thinly sliced
- 6 garlic cloves minced
- 2-3 tbsps olive oil
- 1-2 tbsps dijon mustard
- 1-2 tbsps white wine vinegar
- healthy pinch salt and pepper
- ½ cup freshly minced basil
- 1-2 tsps dried oregano
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Spread sourdough cubes out on the prepared baking sheet then coat with olive oil spray. Bake in the oven until they are just toasted, about 18-22 minutes, tossing halfway through.
- Combine remaining ingredients in an extra large bowl then toss to coat. Add the toasted sourdough cubes when they are done and toss again to make sure everything is evenly distributed. Top with a little extra minced basil and serve!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your easy summer panzanella salad in action. Peace, friends!
xx ab
p.s. more salad recipes here!