My produce shopping is always filled with tomatoes and basil. You simply can’t go wrong. This simple Panzanella salad is a great spin on a Caprese salad with the perfect seasoning – a blend of peppercorns and roasted bell peppers found in Calicutts Everyday Spice Blend – to really make the natural sweetness of the produce pop.

Everyday Panzanella Salad

Ingredients

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    • 8 oz. Ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 6 cups)
    • 2 Tbsp Olive oil
    • 1/2 tsp Kosher salt
    • 1/2 C Red onion, thinly sliced
    • 1 lb Tomatoes (heirloom, cherry tomatoes, or a mix of both), halved or cubed
    • 1/3 C Basil leaves, plus more for garnish, fresh and chopped
    • 6 oz Burrata cheese, torn

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    • 1/4 C Olive oil
    • 2 Tbsp Red wine vinegar
    • 2 tsp Honey
    • 1 tsp Dijon mustard
    • 1 Garlic clove, grated
    • 1 tsp Calicutts Everyday Spice Blend

    Directions

    1. Preheat oven to 425ºF.

    2. Spread bread on a baking sheet and drizzle with 2 Tbsp. olive oil and 1/2 tsp salt; toss to coat.

    3. Bake for 10 to 13 minutes, or until edges are golden brown. 


    4. While bread toasts, prepare Panzanella Dressing by combining all ingredients in a large serving bowl; stir with a whisk. Add red onion and let sit for 10 minutes.

    5. Add toasted bread, tomatoes, and basil to bowl with dressing; toss to coat. Let sit for at least 30 minutes.

    6. Garnish with cheese and additional basil, if desired, right before serving.