Summer Panzanella Salad with Cherry Tomatoes, Sweet Corn, Feta & Dijon Basil Vinaigrette


Yield: 4 servings


  • 1 cup of halved Cherry Tomatoes
  • ½ cup cooked Chick Peas, drained
  • 1 cup cooked Sweet Yellow Corn
  • ½ Red Onion, thinly sliced
  • ¼ cup crumbled Feta
  • 1 cup warm Panzanella Bread Crumbs
  • 1 cup wild Arugula (or Spinach)
  • ¼ cup Dijon Basil Vinaigrette (or dress to your liking)
  • Salt and Pepper to taste

Ingredients for Panzanella Croutons:

  • 1 ½ cups day old Bread (½ inch cubes)
  • 1 ½ tablespoons Parmesan cheese
  • 1 ½ tablespoons Extra Virgin Olive Oil
  • 1 tablespoons melted Butter
  • ½ teaspoon Salt

Ingredients for Dijon Basil Vinaigrette:

  • 1 ½ tbsp lemon juice
  • 3 tbsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 1 tbsp cold water
  • 1 tsp salt
  • 1 cup extra virgin olive oil
  • 1 cup corn oil
  • 3 tbsp minced basil


In a medium-large bowl add tomatoes, chick peas, corn, onions, feta and toss with dressing.  Let sit for 5 minutes so flavors can marry.  Then add warm croutons and arugula and season with salt and pepper.  This is where you will adjust the dressing to your preference (I always base it off the flavor and moisture of the croutons).

Procedure for Panzanella Croutons:

Dice bread into half inch cubes, toss with all ingredients and bake. Stir once or twice until the croutons are crisp and lightly colored, about 15 minutes. Serve hot and add to salad.

Procedure for Dijon Basil Vinaigrette:

In a medium bowl, whisk lemon juice, sherry vinegar, water and salt.  Gradually mix in oils until you have obtained a creamy vinaigrette.  Lastly fold in minced basil.