Summer Panzanella Salad with Croutons

Author: Venae's Kitchen

Summer Panzanella Salad with Croutons

Recipe and Images Provided by Strawberry Blondie Kitchen

In a family of 6 generations of butter lovers, it’s safe to say there was a lot of cooking…and a lot of butter. We encourage you to get in the kitchen, cooking with and for your loved ones. Always remember, if all else fails, just add butter!

We hope you enjoy this Summer Panzanella Salad with Garlic Butter Croutons by our friend Strawberry Blondie Kitchen. For more delicious recipes featuring Minerva Dairy’s better butter, head to our Recipes page. Be sure to keep up with our latest creations through our Facebook, Pinterest, or Instagram page.

Ingredients

For the croutons

Loaf of Italian bread

1/2 cup Minerva Garlic Herb butter

2 tablespoons extra virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried dill

For the vinaigrette

1/4 cup olive oil

1/2 tablespoons red wine vinegar

1-2 teaspoons honey

1 teaspoon dijon mustard

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the salad

Tomatoes (any variety; heirloom, globe, cherry, roma, green beefsteak) (I used 2 globe tomatoes, 1 green beefsteak and 1/2 pint cherry tomatoes)

1 medium cucumber, cut in quarters and thinly sliced

1/2 red onion, thinly sliced

8-10 fresh basil leaves, torn

6 oz mozzarella pearls

Cooking Steps

For the croutons

Preheat oven to 350 degrees F.

Slice loaf into 1″ cubes and place onto a large cookie sheet, in an even layer.

Into a small saucepan, over medium low heat, melt butter with extra virgin olive oil.

Add in seasonings and stir to combine.

Drizzle butter mixture over cubed bread and toss to coat to fully cover all pieces. Place into oven for 10 minutes, remove and toss then place back into oven for 5/10 minutes until bread is crispy and slightly browned.