Summer Panzanella Salad Recipe By Tasty

SUMMER PANZANELLA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
• Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
• In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
• Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
• Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
• Enjoy!

SUMMER PANZANELLA SALAD RECIPE BY TASTY

Steps:

• Set the oven to 425°F. Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4-6 minutes per inch of salmon, approx. 13-15 minutes total.
• Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes. Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
• Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes and fennel. Sprinkle 1-2 oz. of feta cheese on top, followed by a salmon filet.
• Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
• Enjoy!