Panzanella Salad

Panzanella Salad 1
I don’t love salads. At least I didn’t think I did anymore, until I started changing my salad ways. As of late, the same old mesculun-spring mix had my taste buds feeling seriously ho-hum. And since I can’t sustain off of fro-yo and Starbucks alone (although some of you may beg to differ), I have been opting for more vegetable heavy salads lately. Leaving the lettuce mix out of my salads completely has changed my approach to the healthy dish altogether. My favorite has became the classical Italian panzanella, a salad made with chunks of bread and tomatoes. I brightened it up with crisp cucumbers, sweet corn, basil, and added a little heat from some red onion. I hope you love this salad as much as I do!

Panzanella Salad 2
Panzanella Salad 3

Panzanella Salad 4
Panzanella Salad


2 Cobs of corn, grilled and kerneled
2 Persian cucumbers, chopped large
1/2 Red onion, sliced thin
3 Heirloom tomatoes (or any tomato of your preference), chopped large
2 Tablespoons chiffonade basil
1/2 lemon, juiced
1 Teaspoon balsamic vinegar
1 1/2 cups of French bread cut into large cubes
Olive Oil
Salt & Pepper to taste


Combine all of the vegetables and basil into a large bowl and toss. Drizzle with lemon juice, balsamic vinegar, about 1 Tablespoon olive oil, and dust with salt and pepper. Set aside.

Meanwhile, for the croutons, toss the cubed French bread in olive oil, salt, and pepper. Heat a skillet with a 1 1/2 Tablespoons of olive oil to medium/high. Add the bread and pan fry until each side of the cubes of bread are toasty.

Let the bread cubes cool for a few minutes. Then, add to the vegetable mixture. Toss everything together and serve!

Enjoy the rest of the summer heat!

Xo, dominika.

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