Panzanella Salad with a twist

Among the dishes that we can make ahead and carry for a picnic or a potluck, salad is probably the least favorite. It always has to be assembled at the last minute which means carrying a bunch of containers and then struggling in the windy outdoors to put everything together. This salad will change your mind. It is to be made ahead and let it rest for at least a couple of hours and for upto 4 hours and served over fresh greens.

Every weekend when I do the grocery, I always see corn so I was relying on the corn being there and of course, just this week-end, it wasn’t. I was saved though by frozen fire roasted corn which reduced my work a bit actually.



Arugula or Spinach leaves

Croutons 2 cups

Green onion 2 bunches

Corn about 4 medium sized roasted in the oven and kernels cut off the cob or frozen fire roasted 1 packet about 1 1/2 cup

Grape Tomatoes about 15 to 20 cut into half – about 2 cups

Cilantro a handful

Jalapeno deseeded 1/2 (optional)

Onion cut thin small cubes 1/4 cup (optional)

Avocado cut small cubes 1 cup (cut right before serving)

Cheese Queso Fresco preferably but any other will do 1 cup or more


Balsamic Vinegar 2 tbsp

Extra Virgin Olive Oil 2 Tbsp

Honey 2 Tbsp ( add per taste starting with 1 tbsp)

Salt and Pepper per taste


pannazella w


Mix the dressing and keep aside. Mix all the salad ingredients in a large bowl except Arugula/Spinach and Avocado. Pour the dressing on top and mix thoroughly. Cover with plastic wrap and refrigerate until ready to serve. When serving, in a dish, put some greens and pour salad on top. Garnish with Avocados and extra Cilantro if you have it on hand.

The salad should be just fine unrefrigerated as long as its not out in the hot sun.


Adapted from Aida Mollenkamp




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