Summer Veggie Panzanella Salad

November 15, 2016

We've taken a classic panzanella (Tuscan bread salad) and added bright green summer veggies and our favorite heirloom pumpkin seeds from Stony Brook Farms. This salad bursts with fresh flavors and features our exquisite ultra premium EVOO (choose your own favorite!), our champagne balsamic and our grapefruit balsamic. 



  • 1/2 lb. sunflower seed or other seeded bread, cut into small cubes

  • 1 1/2 cups fresh or frozen English peas

  • 1/2 cup EVOO

  • 1/8 cup champagne balsamic

  • 1/8 cup grapefruit balsamic

  • 2 Tbsp. chopped dill or lemon thyme leaves

  • 2 tsp. finely minced shallot

  • salt and pepper to taste

  • 1 tsp. good mustard such as Kozlick's or Edmond Fallot 

  • 4 Persian cucmbers, about 3 cups thinly sliced

  • 1/2 lb. very thin asparagus, stems peeled, cut into 1/2 pieces

  • 2 medium tomatoes cut into small pieces, seeds removed

  • 1 cup sunflower sprouts or adzuki sprouts

  • 3 Tbs. sunflower seeds or our favorite pumpkin seeds from Stony Brook Farms



Preheat oven to 375, then bake bread cubes on cookie sheet for about 10 minutes or until golden brown. Set aside to cool.


Blanch the peas and asparagus in for 2 minutes in a small to medium pot of boiling, salted water. Drain and immediately plunge peas and asparagus in a bowl of ice water. This stops the cooking and preserves the beautiful green color. Drain well and dry thoroughly.


Whisk the EVOO, vinegars, herbs, mustard and shallots with salt and pepper to taste. Add  the asparagus, tomatoes and peas to dressing and coat well. Place croutons on each plate, add the dressed peas, tomatoes and asparagus, then top with sprouts and pumkin or sunflower seeds.


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