Summer Sourdough Panzanella Salad Recipe
The classic recipe gets a summery twist! Sourdough panzanella is perfect for leftover or stale bread matched up with fresh, summer produce and creamy fresh mozz
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
Ingredients
- 1 small loaf stale sourdough (about 4 cups)
- 1 small head Tuscan kale (about 4 cups)
- 1 1/2 cups strawberries (quartered)
- 4 ounces fresh mozzarella (diced)
- 3 basil leaves basil (thinly sliced)
- 1/3 cup extra virgin olive oil
- 1/4 cup white vinegar
- 1 teaspoon dijon mustard
- 1 clove garlic (minced)
- 1 tablespoon honey
- 2 teaspoons lemon juice
- 1 tablespoon fresh basil (roughly chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
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