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Marissa Mullen

Panzanella & Piave PDO Salad

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Servings: 4
Course: Salad
Ingredients Method

Ingredients
  

Salad
  • ½ small loaf sourdough cut into 1-inch cubes
  • 3 tablespoons olive oil plus more if needed
  • Kosher salt and freshly ground black pepper
  • 1 medium ripe tomato chopped
  • 2 Persian cucumbers sliced into half-moons
  • ¼ cup pickled red onions
  • ½ cup canned corn drained
  • ¼ cup chopped fresh basil
  • ¾ cup shaved Piave PDO plus more for serving
Honey Dijon Dressing
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove finely grated or minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Method
 

  1. Preheat the oven to 400°F.
  2. Spread the sourdough cubes onto a baking sheet. Toss with the olive oil, a generous pinch of salt and black pepper until evenly coated. Bake for 10–12 minutes, or until golden brown and crispy. Let cool for a few minutes.
  3. Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified.
  4. In a large serving bowl, combine the chopped tomato, cucumbers, pickled red onions and half of the dressing. Toss well and let sit for about 5 minutes so the vegetables can absorb the flavors.
  5. Add the corn and chopped basil, then gently toss to combine.
  6. Once the bread has cooled slightly, add the toasted cubes to the salad along with the remaining dressing and toss until the bread is evenly coated.
  7. Fold in the shaved Piave PDO and toss one final time.
  8. Finish with an extra handful of shaved Piave PDO and fresh basil. Let the salad sit for 5–10 minutes before serving so the bread can soak up the dressing while still keeping a little crunch.