Hello there Panzanella Salad!
This is a super easy and healthy plant-based recipe for all my salad lovers out there!
I paired this with a homemade White Balsamic Vinaigrette- it's always been one of my all-time favorite dressings!
I hope you all give it a try and enjoy :)
Panzanella Salad w/ Arugula & White Balsamic Vinaigrette Recipe:
Yield: 2 Servings
Cook Time: 20 Min
Ingredients:
- 3 Cups Fresh Spinach & Arugula Lettuce Mix
- ¼ Cup Cherry Tomatoes, Sliced in Half
- ¼ Cup Thinly Sliced Red Onion
- ½ Cup Mini Cucumbers, Sliced in Half
- 2 Slices Grilled Sourdough Bread, 1-Inch Cubes
- Mozzarella Cheese Pearls or Burrata Cheese
- White Balsamic Vinaigrette:
o 2 Tbsp White Balsamic Vinegar
o 3 oz Canola Oil
o 1 ½ tsp Minced Garlic
o 1 tsp Sea Salt
o 1 tsp Granulated White Sugar
o 1 Pinch Red Pepper Flakes
- Garnish: Fresh Basil Leaves & Balsamic Reduction/Glaze
Directions:
1. Gather all ingredients. Wash & dry lettuce mix, cherry tomatoes, red onion, and cucumbers. Grill or toast sourdough bread and then set aside.
2. Next, slice cherry tomatoes in half, thinly slice red onion, and slice mini cucumbers in half-moons. Set aside and prepare the vinaigrette.
3. To make balsamic vinaigrette, add 2 tbsp white balsamic vinegar, 1 ½ tsp minced garlic, 1 tsp sea salt, 1 tsp granulated white sugar, and red pepper flakes in a mason jar. Slowly add the canola oil and shake until combined. (You can also use an immersion blender for this step).
4. To plate everything together, start with the lettuce mix, and toss with the balsamic vinaigrette. Then add the cherry tomatoes, red onion, cucumbers, cubed sourdough bread, and mozzarella pearls.
5. Layer reduced balsamic vinaigrette and then place the salad on top, enjoy! :)
Tips/Tricks:
- I prefer using an immersion blender when making vinaigrettes. (I have linked my favorite one on my website- See Amazon link).
- If you don’t like spinach, you could use only arugula, or you could even use romaine if that’s your favorite lettuce :)
Click Link Below For Recipe PDF:
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