Wild Wonders® Panzanella Salad


6Wild Wonders® Panzanella SaladServes 6

Prep Mins

2020 Mins 28 Mins 48 Mins

Total Mins



  • 8 oz. focaccia bread (preferable day old), torn into 1-inch pieces
  • ¼ cup + 2 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 clove garlic, finely minced
  • salt, to taste
  • pepper, to taste
  • ¼ cup red onion, thinly sliced
  • 2 ½ cups Wild Wonders® tomatoes, halved
  • ½ cup corn niblett’s, cooked
  • burrata cheese, torn
  • ½ cup fresh basil leaves, torn


  • Preheat oven to 425F. Spread the cubed bread on a baking sheet and drizzle with 2 Tbsp. olive oil and salt. Toss to coat evenly and bake for 10- 12 minutes or until golden brown.
  • In a small bowl, add remaining oil, vinegar, honey, mustard, garlic salt and pepper, whisk until combined.
  • Add sliced red onion to the dressing and set aside.
  • In a large serving bowl, add Wild Wonders® tomatoes, corn and toasted focaccia. Gently toss with the red onion dressing until everything has been coated.
  • Add burrata and garnish with fresh basil.

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