This panzanella is so great and is hearty enough to be a meal. The flavors in this summer salad are so delicious and bold! The spritz of citrus gives it a great summer vibe! You will love the nutty flavor of the toasted pine nuts and the fresh basil with the spicy arugula!
Serving Size: 4
For the Salad:
1 box arugula and spinach mix
1 box of basil
1 pint heirloom cherry tomatoes quartered
16 small pieces of fresh mozzarella quartered
1 crusty baguette
¼ cup olive oil
¼ cup pine nuts
1 lemon cut into wedges
¼ cup grated parmesan
24 kalamata olives quartered
For the Dressing:
⅓ cup balsamic vinegar
⅓ cup olive oil
1 shallot minced
3 garlic cloves minced
1 tablespoon dijon mustard
Cut the bread into thick slices and brush it with olive oil.
Toast the bread at 325 degrees until golden and then cut it into 1 inch cubes.
Toast the pine nuts for a few minutes until they are fragrant and lightly browned.
Cut the basil in a chiffonade.
Toss the bread and the greens with vinaigrette.
Sprinkle the salad with grated Parmesan.
Top the salad with the olives, tomatoes, mozzarella, basil and toasted pine nuts and garnish with a lemon wedge.