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easy summer panzanella salad

Course Main Course, Salad, Side Dish
Cuisine American
Keyword avocado, cherry tomatoes, corn, panzanella, salad, summer salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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!