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Summer Panzanella Salad

Yields8 Servings

Summer Panzanella Salad

 1 loaf ciabatta or sourdough bread, cut into thick slices
 1 tbsp olive oil
 2 garlic cloves, minced
 2 cups tomatoes, chopped
 2 cups corn kernels, removed from cob
 1 green bell pepper, diced
 1 red bell pepper, diced
 2 cups cooked black beans (optional)
 2 cups cooked quinoa (optional)
 ¼ cup fresh herbs (cilantro, parsley, basil), chopped
Mango Habanero Kombucha Vinaigrette
 ¼ cup mango habanero kombucha (or your next favorite flavor), slightly aged
 1 garlic clove, minced
 2 tbsp honey
 1 tsp fine sea salt
 ¾ cup olive oil

To prepare the bread, drizzle olive oil over bread slices and rub with minced garlic. On a cast iron griddle or outdoor grill, grill bread slices over medium heat for about 3-5 minutes, until crisp and toasted. (Alternatively, you can place them on a baking sheet and broil for about 2-3 minutes per side in the oven.) Cool completely. Cut into 3/4-inch cubes.


Combine tomatoes, corn, peppers, black beans, quinoa and herbs in a large bowl.


In a separate bowl, whisk together kombucha, garlic, honey, and salt. While whisking constantly to incorporate, slowly add olive oil. Pour vinaigrette over salad. Toss gently with toasted bread cubes and serve. Enjoy!

Nutrition Facts

Servings 0