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Summer Panzanella Salad

35 Mins


4 Cups Cubed Martin’s 100% Whole Wheat Potato Bread, left out overnight to dry

1 Tablespoon Extra Virgin Olive Oil

Salt and Pepper, to taste

4-5 Cups Cubed Watermelon

2 Golden Beets, trimmed and peeled

1/2 Red Onion, thinly sliced

2 Cups Arugula

1/4 Cup Fresh Mint, roughly chopped

1/4 Cup Fresh Basil, roughly chopped

6 Ounces Fresh Mozzarella Cheese, cubed

Lemon Dressing:

1/4 Cup Extra Virgin Olive Oil

2 Tablespoons Red Wine Vinegar

1 1/2 Tablespoons Honey

Juice of 2 Lemons

1/2 Tablespoon Finely Grated Lemon Zest (from about 1/2 lemon)

Salt and Pepper, to taste

Serves: 5


Step 1

Preheat oven to 425 degrees F. Line two baking sheets with foil and spread out bread cubes evenly amongst pans. Drizzle ½ T olive oil over each pan of bread and season with salt and pepper. Toss to combine. Bake for 12-15 minutes, tossing once halfway through.

Step 2

Wrap the beets in aluminum foil and roast in the oven alongside the bread, for about 10 minutes. Remove from oven, and allow to cool slightly; then thinly slice.

Step 3

Combine sliced beets, cubed watermelon, sliced red onion, arugula, mint, basil, and cheese in a large bowl.

Step 4

Whisk lemon dressing ingredients together until well-combined.

Step 5

Once bread cubes are finished toasting, remove from oven and let sit for 5 minutes before adding them to salad. Pour dressing over salad and toss to combine. Serve immediately.

Note: if not serving immediately (such as for a picnic), save step 5b until ready to serve. Add the toasted bread cubes and dressing at the last minute to prevent the bread from getting soggy.

Recipe adapted from: