This Summer Panzanella Salad post is sponsored by Taylor Farms, but all opinions are my own. Thank you for supporting the brands that support Wife Mama Foodie!
One of the things I look forward to each summer, besides the warmer weather, is all of the fresh, seasonal produce available. We already know I take full advantage of berry season for baked treats, but some other faves include crisp greens, juicy tomatoes, crunchy cucumbers, and sweet corn. Although I love grilling veggies, I find one of the easiest and most delicious ways to enjoy them all at once, is in big salad.
I like using Taylor Farms products, not only because they are always super fresh, but they also save me a lot of prep time in the kitchen since they’re already washed, chopped, and ready to eat. Taylor Farms has a wide variety of salad options, from Classic Bag Salads to Chopped Salad Kits. I use both, but I love their chopped salad kits because they include all the yummy toppings, as well as a tasty dressing! Making a wholesome salad has never been easier!
Since May is National Salad Month, I’m celebrating with this Summer Panzanella Salad, which showcases the flavors of summer with loads of fresh fruits and veggies. It also has a bunch of toasty bread cubes to help soak up all the delicious tomato juices and the tangy dressing. After they’ve had time to marinate, they become little flavor bombs throughout the salad.
This salad is hands down my new favorite summer dish! Let me know your favorite in the comments below!
- 1–2 packages Taylor Farms Tangerine Crunch Chopped Kit
- 2–3 tablespoons olive or avocado oil, divided
- ⅓ lb asparagus, tough ends removed and cut in half
- ½ crusty bread loaf or boule, cut into small cubes (about 4–5 cups. Use gluten-free bread, if needed)
- 1–2 ears corn on the cob, corn cut off (fresh or grilled)
- 1 small zucchini, chopped or sliced lengthwise with a vegetable peeler or mandoline
- 1 cup each of the following, sliced or chopped: red bell pepper, avocado, English cucumber, heirloom cherry tomatoes
- handful of fresh basil leaves, roughly chopped (optional)
- salt and pepper
- Place a large saute pan on the stove over medium-high heat. When pan is hot, drizzle with a little oil and add asparagus spears. Season with salt and pepper and cook for 3–4 minutes, or until tender. Remove asparagus to a plate and return the pan to the stove to cook the bread.
- Drizzle pan with a little more oil and add bread cubes. Season generously with salt and pepper and cook on all sides, until toasted, adding additional oil as needed. Remove bread from heat to cool while preparing the salad.
- To make grilled corn, remove husk and silk and scrub under running water with a vegetable brush. Place corn onto a preheated hot grill (or grill pan set over med-high heat) cooking on each side for several minutes, or until the kernels are tender and begin to brown. Remove and cool slightly before cutting the kernels off with a serrated knife.
- To make zucchini ribbons, set a mandoline to the lowest setting or use a vegetable peeler to cut zucchini lengthwise. Careful not to cut your fingers as the blades are quite sharp.
- To prepare the salad, open salad package and set aside the dressing/topping packet. Pour salad mix into a large bowl or platter. Top with prepared veggies, toasted bread, salad toppings, and salt and pepper. Toss together and serve with dressing. Makes 4–6 servings