Panzanella Salad Recipe

Orange Tarragon Vinaigrette

Ingredients:

• 2 Tbsp minced shallots

• 3 Tbsp Dijon mustard

• 2/3 cup fresh-squeezed orange juice

• 1/4 cup apple cider vinegar

• 2 1/2 cups extra virgin olive oil

• 1/4 cup fresh tarragon, minced

• Salt and pepper, to taste

Instructions:

1. Whisk together the minced shallots and Dijon mustard in a bowl.

2. Slowly whisk in the orange juice and apple cider vinegar.

3. Gradually drizzle in the olive oil while whisking to emulsify the dressing.

4. Stir in the minced tarragon and season with salt and pepper.

5. Stir or shake before each use.

Panzanella Salad

Ingredients:

• 4 thick slices sourdough bread, diced into large chunks

• 3 large heirloom tomatoes, diced

• Thinly sliced red onion

• 8 oz fresh mozzarella, torn or diced

• 3 avocados, diced

• Microgreens and spring mix

• Orange Tarragon Vinaigrette (from above)

• Optional: orange segments for garnish

Instructions:

1. Toss the bread chunks with butter, salt, and pepper, then lightly toast until crispy (like croutons).

2. In a large bowl, combine the toasted bread, diced tomatoes, and sliced red onions.

3. Add the mozzarella, diced avocados, and microgreens.

4. Toss with some of the vinaigrette, reserving extra for serving.

5. Mix some spring mix with vinaigrette and plate as a base.

6. Serve the Panzanella salad on top of the greens.

7. Garnish with a drizzle of vinaigrette and optional orange segments.

Serves: 6–8

This salad is a perfect balance of fresh, creamy, and zesty flavors—ideal for highlighting local, seasonal produce. The vinaigrette adds a bright citrus-herb punch that keeps every bite exciting.