Panzanella Salad with Edible Flowers

Panzanella Salad with Edible Flowers

Yield; Serves 4

Cook time; 15-20 minutes


  • ½ cup plus 2 tbsp extra virgin olive oil, divided
  • 3 cups 1-inch cubed sourdough bread
  • 1-2 ripe heirloom tomatoes, cut into 1-inch pieces
  • ½ English cucumber, seeded, cut into 1-inch pieces
  • ¼ Red onion, thinly sliced
  • 4 oz Fresh mozzarella cheese, cubed into 1- inch pieces
  • ½ cup Fresh basil leaves, torn into bite size pieces
  • ¼ cup red wine vinegar
  • 1 clove fresh garlic, minced
  • 1 tsp kosher salt OR Edible Flower Finishing Salt
  • 1 tsp fresh ground black pepper
  • Edible Flowers, washed and trimmed as needed (we recommend chive blossoms, nasturtium flowers, snapdragon petals, and flowering basil) shoot for ½ a cup!


  1. Add 2 tablespoons of olive oil to a large skillet. Bring to medium heat and add the cubed bread to the skillet. Toss to coat. Cook the bread until golden, about 5 minutes. Transfer to a plate to let cool. Set aside.
  2. In a large bowl, add the tomatoes, cucumbers, red onion, mozzarella, basil, and the cooled bread. Lightly toss to combine.
  3. In a small bowl or mason jar, add the olive olive, red wine vinegar, fresh garlic, edible flower finishing salt, and black pepper. Whisk or shake well until fully combined.
  4. Drizzle the dressing over the salad mixture and toss gently. Garnish with your edible flowers & enjoy!




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