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Panzanella Salad

A bowl of colorful tomato panzanella salad with cherry tomatoes, toasted bread cubes, mozzarella, red onion, corn, fresh basil, and cracked pepper on a wooden table, beside drinks and utensils. GREENHOUSE Goodness

Panzanella Salad

This vibrant summer salad combines toasted focaccia bread with colorful Greenhouse Micro/Medley Grape Tomatoes, sweet corn, creamy burrata, and fresh basil. Tossed in a zesty red wine vinaigrette, it’s a fresh and satisfying twist on the classic Italian panzanella.

Prep Time: 20 mins

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Cook Time: 12 mins

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Total Time: 32 mins

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Serves: 6
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Ingredients

  • 1 loaf of focaccia bread (preferable day old), torn into 1-inch pieces
  • 1/4 cup + 2 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 clove garlic, finely minced
  • Salt, to taste
  • Pepper, to taste
  • 1/4 cup red onion, thinly sliced
  • 2 1/2 cups GREENHOUSE Micro/Medley Grape Tomatoes, halved
  • 1/2 cup corn, cooked
  • Burrata cheese, torn
  • 1/2 cup fresh basil leaves, torn

DIRECTIONS

  1. Preheat oven to 425°F. Spread the cubed bread on a baking sheet and drizzle with 2 tbsp olive oil and salt. Toss to coat evenly and bake for 10-12 minutes or until golden brown.
  2. In a small bowl, add remaining oil, vinegar, honey, mustard, garlic salt and pepper, whisk until combined.
  3. Add sliced red onion to the dressing and set aside.
  4. In a large serving bowl, add micro grape tomatoes, corn and toasted focaccia. Gently toss with the red onion dressing until everything has been coated.
  5. Add burrata and garnish with fresh basil.

 

Recipe Courtesy of SUNSET

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