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.

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