Summer Berry Panzanella Salad~ Thyme for Cocktails
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Summer Berry Panzanella Salad

Summer Berry Panzanella Salad has late summer berries, basil and toasted pieces of pound cake tossed in a sweet honey vinaigrette.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 quarts


  • 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.