How to Make A Tomato Panzenella Bowl

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.

This Tomato Panzanella Bowl is perfect for any occasion! It’s simple to make, yet impressive enough to serve to your guests. The best part is that it only requires a few ingredients, so you probably have everything you need in your pantry already.


8 servings






Ingredients – 16 oz baby spinach – 20 oz NatureSweet Constellations® 2 10 oz. containers – 3 tablespoons avocado or olive oil – 1 small French bread cut into 1-inch cubes (appx 6 cups) – 1 teaspoon kosher salt – 1 cucumber unpeeled, seeded, and sliced 1/2-inch thick – 1/2 red onion thinly sliced – 8 oz burrata cheese Vinaigrette Ingredients: – 1 garlic clove minced – 1 teaspoon Dijon mustard – 4 tablespoons Champagne vinegar – 1/2 cup good olive oil – 1/2 teaspoon kosher salt – 1/4 teaspoon freshly ground black pepper


Step 1 First, heat the oil in a large pan. Next, add the bread and salt; cook over low to medium heat. Toss frequently for 10 minutes or until brown. Add more oil as needed. White the bread is on the stove, you can make the vinaigrette. All you need to do is whisk all the ingredients together.

How to Make A Tomato Panzanella Bowl


Step 2 Then, in a large bowl, lay down the baby spinach. Add the NatureSweet Constellations®, cucumbers, red onion and burrata. Next, add the sauteed bread cubes and toss with the vinaigrette.

How to Make A Tomato Panzanella Bowl

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