- Choose your salad greens, one handful for each serving
- 1-2 whole tomatoes
- Fresh basil
- Parmesan Cheese
- Select Oviedo Olive Oil products – see recipe
- Fresh Baguette – to soak up all the delicious goodness
Panzanella Salad Recipe using our Arbequina Olive Oil
Our Arbequina olive oil is rich in earthy flavor, a hint of pepper, and the beautiful, soothing aroma, often experienced when catching a whiff of fresh cut grass in summer. Bold taste with fruity notes, our Arbequina is perfect as your everyday olive oil.
3 tbsp. Arbequina extra virgin olive oil, plus more for the bread
2 tbsp. fresh lemon juice OR 3 tbsp. Meyer Lemon extra virgin olive oil, in lieu of evoo +lemon juice plus more for serving
1 tsp. Oviedo Olive Oil Sweet & Spicy mustard
3 tbsp. White Garlic Balsamic Vinegar
1/4 tsp. each kosher salt & fresh ground pepper
(substitute as you see fit!)
a few handfuls salads greens, sliced radicchio, baby kale, and/or baby spinach
tomatoes, sliced in quarters
20 leaves of basil, coarsely chopped, or toss in whole
3 tbsp. capers OR 1/4 c. Castelvetrano olives
1/4 cup shaved Parmesan cheese
Slice the fresh baguette in half and cut into 1/2 inch or 1-inch cubes and toss in the olive oil and herbs, cook in a pan until brown and a tad crispy. Set aside.
Prep the salad with all ingredients while the croutons cool and allow the seasonings to set in.
Combine all dressing ingredients either in a blender and quickly pulse or in a bowl and whisk together. Pour the croutons over the salad, pour the recently combined dressing and toss to allow all ingredients to get coated. Let sit for 30 more minutes for the flavors to set, or feel free to dig in with the remaining fresh baguette to mop up the extra dressing for a dipping sauce.
For a more hearty meal, add some grilled chicken or smoked salmon. If adding salmon, keep the capers and add 2 tsp. dill to the dressing for extra zing!