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Pickle Panzanella Salad

30 Mins


12 Martin’s Sweet Party Potato Rolls (1 Pack)

1/4 Cup Dill Pickle Brine

1/4 Cup Olive Oil, plus more for toasting bread cubes

1/2 Teaspoon Sugar

1 Cup Dill Pickles, finely diced

1/2 Small Red Onion, thinly sliced

Kosher Salt, to taste

Freshly Ground Black Pepper, to taste

2 Cups Baby Arugula

1/2 Cup Basil Leaves, torn

1/2 Cup Parmigiano-Reggiano Cheese, shaved

Serves: 4-6


Step 1

Preheat the oven to 300° F.

Step 2

Cut each roll into quarters; place onto a large baking sheet and drizzle with a touch of olive oil, salt, and pepper. Bake for 5-10 minutes, until crisp and lightly toasted. Allow to cool.

Step 3

In a large bowl, whisk together the pickle brine, olive oil, and sugar.

Step 4

Add the pickles and onion and toss well; season with salt and pepper, to taste. Add the arugula, basil and half of the shaved cheese; toss to combine. Lastly, add the toasted bread cubes; gently toss to combine.

Step 5

Transfer the panzanella to a platter and top with the remaining cheese. Serve immediately.

Recipe adapted from: