Panzanella Salad Recipe

Name: Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 2 1/2 cups of a nice french baguette, cut into 2 inch cubes; Olive oil; Kosher salt; Salad; 1 large or 2 medium cobs of corn, shucked; 8 ounces cherry tomatoes, quartered; 8 ounces figs, cut in half lengthwise, then each half cut sliced into 3-4 pieces; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Kosher salt; 3 ounces goat cheese; 8 mint leaves, chopped; Freshly ground black pepper

Servings: persons

Bread
2 1/2 cups of a nice french baguette, cut into 2 inch cubes
Olive oil
Kosher salt
Salad
1 large or 2 medium cobs of corn, shucked
8 ounces cherry tomatoes, quartered
8 ounces figs, cut in half lengthwise, then each half cut sliced into 3-4 pieces
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt
3 ounces goat cheese
8 mint leaves, chopped
Freshly ground black pepper

1
Preheat oven to 425F.
2
Place bread cubes on a baking sheet. Drizzle with olive oil and sprinkle generously with Kosher salt. Bake for 7-12 minutes, until nicely browned. Let cool completely.
3
Meanwhile, bring a large pot of salted water to boil. Add cobs and cook until corn is done, about 10 minutes. Set aside to let cool, then cut corn off the cob and measure out about 1 cup.
4
In a large bowl, combine cooled corn, cherry tomatoes, figs, and bread.
5
In a small bowl, whisk together olive oil, balsamic vinegar, and a pinch of salt. Pour over vegetables and bread and toss to coat. Let sit for 30 minutes to soak in, then toss in goat cheese, mint, and top with freshly ground black pepper.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Bread, 2 1/2 cups of a nice french baguette, cut into 2 inch cubes, Olive oil, Kosher salt, and more.

Yes, Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Panzanella Salad

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