5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
4.25 avg. rating (84% score) - 12 votes

Summer Panzanella Salad

Bring your favorite summer flavors together in this bright and sunny salad!
35 mins Total Serves 5
Cups Cubed Martin’s Whole Wheat Potato Rolls, left out overnight to dry
Tablespoon Extra Virgin Olive Oil
Salt and Pepper, to taste
Cups Cubed Watermelon
Golden Beets, trimmed and peeled
Red Onion, thinly sliced
Cups Arugula
Cup Fresh Mint, roughly chopped
Cup Fresh Basil, roughly chopped
Ounces Fresh Mozzarella Cheese, cubed
Lemon Dressing:
Cup Extra Virgin Olive Oil
Tablespoons Red Wine Vinegar
1 1/2
Tablespoons Honey
Juice of 2 Lemons
Tablespoon Finely Grated Lemon Zest (from about 1/2 lemon)
Salt and Pepper, to taste
  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.

  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.

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

  4. Whisk lemon dressing ingredients together until well-combined.

  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: http://dishingouthealth.com

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