Recipe courtesy of Team "Blue 22"

Emerald City Salad - Panzanella Salad

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  • Level: Easy
  • Total: 55 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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1/2 loaf sliced rustic bread

2 tablespoons pesto

1 pint cherry tomatoes, halved

8 ounces cheese curds (recommended: Mt. Townsend)

1/2 cup mixed greens (basil, arugula, watercress, herbs)

Mustard Wine Vinaigrette:

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 small shallot

1 clove garlic

1/2 teaspoon chopped fresh thyme leaves

1/2 teaspoon chopped fresh marjoram leaves

1/2 teaspoon fresh oregano

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper


  1. Preheat a grill to medium.
  2. Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
  3. Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.