Panzanella Salad

Fresh, crunchy, bright with the best Lemon Herb Dressing on the planet…this one is a serious keeper.


  • Servings: FOUR
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Mix of butter lettuce and fresh mixed greens; enough for four
1 perfectly ripe avocado, peeled and diced
1 cucumber (if in season), peeled, sliced and quartered
4-5 vine ripened tomatoes or one pint of Sungold cherry tomatoes, halved
Slivers of red onion (around 1/2 cup or 75 g)

Lemon Herb Dressing (recipe below)

1 cup (80 g) of Parmesan Reggiano shavings
1/4 cup (5 g) fresh basil leaves, chopped

3 cups (270 g) day-old sourdough crusty bread, cubed
1/4 cup (60 ml) extra virgin olive oil
1/4 tsp. (1-2 g) coarse Kosher salt
Freshly ground black pepper to taste

Preheat the oven to 300°F / 149°C. Cut the crusty bread into 3/4-inch (2 cm) chunks and drizzle with the olive oil and toss lightly with salt and pepper. Bake the bread until the cubes are a golden brown (10-13 minutes). Toss them with a fork halfway through and don’t over bake. You want a nice crunchy/chewy balance.

In a large salad bowl, add the mixed greens and butter lettuce, red onions, cucumber, and tomatoes. Keep cold in the fridge.

Half an hour before eating, add the croutons, avocado and parmesan shavings to the salad. Pour the dressing over the salad, toss and let stand for about 30 minutes in the fridge. When ready to serve, toss gently and then top with fresh basil leaves.

Lemon Herb Dressing
This is my absolute favorite dressing of all time!! So versatile too; I’ve used it as a fish marinade, vegetable dip and of course as a dressing. Guaranteed to elicit some YUMMY responses!

1-1/2 medium-large lemons, juiced and zested
1/4 cup (59 ml) white wine vinegar
1/4 cup (59 ml) white balsamic vinegar
1/4 cup + 2 T. (127 g) raw honey
3 T (10 g) red onion, chopped
2-1/4 tsp. (8 g) garlic, chopped
1-1/4 T (4 g) chives, fresh
3/4 tsp. (1 g) oregano, fresh
3/4 tsp. (1 g) tarragon, fresh
3/4 tsp. (1 g) thyme, fresh
1 tsp. (5 g) Dijon mustard
1/4 tsp. (1 g) sea salt
3/4 cup (161 g) canola oil
1/4 cup + 2 T. (82 g) extra virgin olive oil

Combine all ingredients except oils into blender or food processor.  Mix for 30 seconds to chop all herbs, onion, etc. 

Slowly drizzle oils into machine while it is running.  It will emulsify within a minute or two.  Use right away, or place into sealed container.

Variations can be made of this basic formula. You can substitute oranges or other fruit, different vinegars or sweeteners. If no fresh herbs are available, you may substitute dry herbs, but only use a quarter of the amount listed.

Salad recipe by Isabel Gates
Lemon Herb Dressing by Menucha Kitchens

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