Summer Panzanella With Lemon Basil Dressing

Summer Panzanella With Lemon Basil Dressing


1 1/2 cups fresh basil leaves
2/3 cup olive oil
3 tablespoons fresh lemon juice from about 1 1/2 lemons
2 tablespoons maple syrup
1/4 teaspoon Papa Joe's Salt or mixture of salt and pepper
Fried Bread
3 cups day old bread, cubed
2 tablespoons unsalted butter
2 tablespoons olive oil
1 pinch Papa Joe's Salt
1 pound cherry tomatoes or 2 large tomatoes diced
8 oz fresh mozzarella, cut into bite sized pieces
2 ears corn on the cob, peeled, rinsed, and removed from the cob
4-5 ounces arugula
1 tablespoon Balsamic Glaze
fresh basil leaves


Lemon Basil Dressing
In your blender or food processor, combine all of the dressing ingredients. Blend, on the highest speed, until smooth and creamy. Set aside.
Fried Bread
In a large frying pan, warm butter and olive oil over medium-low heat. Add bread cubes, sprinkle with Papa Joe's Salt, and fry. Turning frequently, until golden brown on most sides. Turn off the heat and set aside until you are ready to serve the salad.
While the bread is frying, slice tomatoes, mozzarella, and cut the corn from the cob. Combine ingredients in a large mixing bowl with the arugula.
When you are ready to serve the salad, add the fried bread to the salad, toss with your Lemon Basil Dressing.
Garnish with a drizzle of balsamic glaze and additional tiny basil leaves. Serve immediately.

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