Easy Panzanella Salad

This easy panzanella salad is a bright, crunchy summer salad made with mini tomatoes, peppers, cucumber, radishes, scallions, fresh herbs, kalamata olives, croutons, and baby arugula. The dressing combines Dijon mustard, honey, olive oil, white wine vinegar, lemon, garlic powder, dried herbs, and Florida Pure Butcher Block Black Pepper Sea Salt for a savory, peppery finish. The croutons soak up the vinaigrette and tomato juices while the vegetables stay crisp, making this a good side for grilled chicken, seafood, burgers, or a simple lunch. It is especially useful when tomatoes are in season and need just enough salt and acidity to shine.

INGREDIENTS

SALAD

-1 carton mini tomatoes, halved
-1 yellow or red pepper, chopped
-1 English cucumber, sliced in quarters
-4-5 radishes, sliced thin
-1 scallion, green and white parts sliced thin (more if you’d like)
-2 tablespoons fresh herbs, chopped (basil and dill work great here)
-1/2 cup pitted kalamata olives, sliced in half
-2 cups croutons
-Baby arugula

DRESSING

-1 tablespoon grainy Dijon mustard
-1 tablespoon honey
-1/3 cup extra virgin olive oil
-2 tablespoons white wine vinegar
-Squeeze of lemon
-Garlic powder, dash (to your taste)
-Dried Italian herbs, dash (to your taste)
-2 teaspoons Florida Butcher Block Black Pepper Salt

Why Butcher Block Black Pepper Sea Salt Works in This Panzanella Salad

Butcher Block Black Pepper Sea Salt works in panzanella because the salad depends on a well-seasoned vinaigrette. The sea salt draws out the flavor of tomatoes, cucumber, peppers, and herbs, while the black pepper adds a savory edge that balances honey, Dijon, lemon, and vinegar. It gives the dressing structure without needing a long list of extra seasonings.

INSTRUCTIONS

1. Chop all vegetables, herbs, and olives. Place in a large bowl, mix to combine, and set aside.
2. Dressing: Combine grainy Dijon mustard, honey, white wine vinegar, a squeeze of lemon, garlic powder, dried herbs, and Florida Butcher Block black pepper salt in a small jar. Mix well, slowly add in extra virgin olive oil, put on the lid, and shake well.
3. Salad: Toss croutons and the dressing with the veggie/olive/herb mixture, then place on top of the arugula in a large bowl.
4. Enjoy!

FAQ:

Q: Can I make panzanella ahead?

A: Prep the vegetables and dressing ahead, but add croutons shortly before serving so they absorb flavor without turning too soft.

Q: What bread works best for panzanella?

A: Crusty bread or sturdy croutons work best because they can absorb the dressing and tomato juices while keeping texture.

Q: What should I serve with panzanella salad?

A: Serve it with grilled chicken, seafood, burgers, roasted vegetables, or as part of a summer appetizer spread.