Panzanella Salad with Mixed Berries

Share Recipe


This Panzanella Salad with Mixed Berries is a great recipe to pair with your favorite California Giant berry entrees.

Panzanella Salad with Mixed Berries


    For the Croutons:

  • 4 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 4 cups bread, cubed and cut into bite-size pieces
  • sea salt, to taste
  • For the Vinaigrette:

  • 1 teaspoon Dijon mustard
  • 3 tablespoons lemon juice
  • ¼ cup olive oil
  • 1 tablespoon honey
  • sea salt, to taste
  • For the Salad:

  • 2 large tomatoes, diced
  • 1 cucumber, peeled, seeded and cut into half moon shape
  • 1 cup California Giant blueberries
  • handful pickled onions
  • handful basil
  • small handful olives


      • For the croutons, add all the ingredients into a mixing bowl and toss to combine. Add the bread into a warmed sauté pan and cook the bread on medium heat until toasted, about 15 minutes. Add more oil if the bread dries out while toasting. Stir the bread often so that it toasts on all sides.
      • Add all the dressing ingredients into a small bowl and whisk to combine.
      • Add the croutons and all the salad ingredients into a large mixing bowl, and pour the dressing over, mix well. Serve on a large platter and enjoy!
Panzanella Salad with Mixed Berries

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!