Kale Panzanella Salad with Fresh Berries and Meyer Lemon Olive Oil
The light, bright and fresh flavor of this is salad is a welcome way to use fresh kale, especially as we begin to dream of spring. Don’t skip massaging the kale — this helps break down the fibrous leaves, which can be tough to chew, making them velvety smooth. To keep this more on the healthier side, we prefer to keep the kale at a higher ratio than the bread, and for more protein, add grilled chicken or salmon. Adapted from Olive Oil & Vinegar. Serves 2 to 4.
Ingredients
Ingredients:
- 2 cups cubed sourdough bread 1-inch cubes
- Half a large yellow or orange bell pepper seeded and diced into 1-inch cubes
- 3 Tbsp Sigona’s Meyer Lemon Olive Oil divided
- 2 Tbsp Sigona’s Raspberry Balsamic divided (or Strawberry Balsamic)
- Salt and black pepper to taste
- About half a bunch fresh curly kale stripped from the stems, leaves torn into bite-size pieces (you’ll need 4 cups semi-packed kale)
- 1/2 cup fresh raspberries or sliced strawberries
- 1/2 cup fresh blueberries
- 2 Tbsp julienned fresh basil
- Optional: 2 Tbsp grated or crumbled cheese of choice such as goat, feta or Parmigiano Reggiano (leave off for Paleo or other dietary preferences)
Instructions
- Preheat the oven to 400℉. Line a rimmed baking sheet with parchment paper.
- Toss the bread cubes and bell pepper with 2 tablespoons of the olive oil and 1 tablespoon of balsamic. Spread the mixture out in a single layer on the baking sheet. Roast until the outside of the bread cubes are toasty-crisp but the inside is still soft and chewy, about 10 minutes, shaking the pan once and flipping the bread to make sure all sides are toasted. Set aside and allow to cool a bit while you prepare the kale.
- Place the kale in a large bowl with remaining olive oil and balsamic; season with salt and pepper. Using your hands, massage and rub the kale to break down the fibers and soften the texture.
- Add the croutons and peppers to the kale mixture, including any liquid from the baking sheet. Stir to combine, adding in the berries and basil. Top the salad with cheese, if using, and serve.
Notes
Sigona's olive oils and balsamics are available in our markets and online at www.sigonas.com.
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