Put a sweet twist on a traditional Tuscan dish with my Summer Berry Panzanella Salad. Late summer berries, basil and toasted pieces of pound cake tossed in a honey vinaigrette. Panzanella is by far one of my favorite salads. It is so simple and delicious in it’s native form, but amazingly versatile if you want to mix things up a little. I make a Pico Panzanella Salad with hints of lime and cumin that is to-die-for. [bctt tweet=”Summer Berry Panzanella Salad #summer #berries #cake #foodie”] Now that the kid is back in school I have a little more freedom when it comes to lunch choices. I made Black Bean Green Chile Hummus for a snack this summer and he just looked at me… If you have teenagers, you the look I mean. The one that says, “You want me to do what?”. Other times I make something so good, like this Sweet Panzanella Salad, I just don’t want to share it! Berries are slowly disappearing from the farmers markets and grocery stores as the season slowly ends. My palate has not being willing to give them up without a fight so I have been making berry recipes left and right. Even infusing rum with them in my Triple Berry Infused Rum. I knew I wanted to mimic the components of a traditional panzanella, which is dry or toasted bread and tomatoes in vinegar and oil. Bread+ veggies = Cake+ Fruit Instead of oil and vinegar I opted for a sweet vinaigrette with honey and white balsamic vinegar. The pound cake is from the store, out of the freezer section. You could make homemade pound cake but I wanted to eat this dish more than I wanted to bake a cake. Use whatever berries you have on hand, seasonal, local berries are best if you have them. I used basil but you could also add a bit of mint for freshness. What is your favorite summer berry dessert or treat? Tell us in the comments. Enjoy~ Loriann
Summer Berry Panzanella Salad
- 1 10-ounce frozen pound cake thawed and cut into 1 inch pieces
- 6 ounces blueberries
- 6 ounces blackberries
- 6 ounces raspberries
- 1 cup chopped strawberries
- 8-10 basil leaves chiffonade
- 1 tablespoon white balsamic vinegar
- 1- 1 1/2 tablespoon honey
- 1/4 cup extra virgin olive oil
- Preheat oven to 350 degree. Place cake pieces on a parchment lines baking sheet. Bake 15 minutes until toasted. Tossing occasionally. Remove from oven and cool slightly.
- Add toasted cake pieces and berries to a large bowl.
- In a small whisk together remaining ingredients. Pour vinaigrette over salad. Toss to coat throughly. chill 30 minutes before serving.