Farmers Market Panzanella Salad
This Farmers Market Panzanella Salad is a festive summertime dish bursting with in-season produce, a vibrant vinaigrette and crunchy croutons.
Ingredients
- 6 cups cherry tomatoes sliced uniformly
- 3 cups cucumber diced small
- 4 ears of corn cut off the cob
- ½ cup shallot minced
- ½ cup sunflower seeds plus more for garnish
- 1 cup bocconcini mozzarella balls halved
Baguette Croutons:
- 6 cups baguette cut into 1 inch cubes, I used GF
- 4 Tablespoons olive oil
- ¼ teaspoon mineral salt
- 10 grounds of freshly-cracked black pepper
Herby Vinaigrette:
- ¼ cup champagne or white wine vinegar
- ¼ cup good olive oil
- 1 Tablespoon dijon mustard
- 1 clove fresh garlic grated on a microplane
- ½ teaspoon mineral salt
- 20 grounds of freshly-cracked black pepper
- 1 Tablespoon fresh dill plus more to garnish
- 1 Tablespoon fresh chives
Instructions
- Begin by making croutons. Preheat oven to 400 degrees and line a sheet pan with parchment paper. To the parchment paper, toss baguette with olive oil, salt and pepper. Bake for 8-10 minutes, tossing once midway, until croutons are golden brown.
- Next, make the vinaigrette. Add all ingredients to a nutribullet or blender and blend until smooth.
- Add tomatoes to a large bowl and sprinkle tomatoes with liberal salt and pepper to your liking.
- Stir in cucumber, corn and shallots.
- When ready to serve, fold in fresh mozzarella, sunflower seeds and croutons.
- Garnish with more fresh herbs and sunflower seeds. Serve immediately.