Kitchen
Marissa Mullen's Piave PDO & Panzanella Salad Recipe
As summer tomatoes reach their peak, few dishes capture the season quite like panzanella.
Ingredients · Servings 4
- ½ small loaf sourdough (cut into 1-inch cubes)
- 3 tablespoons olive oil (plus more if needed)
- Kosher salt and freshly ground black pepper
- 1 medium ripe tomato (chopped)
- 2 Persian cucumbers (sliced into half-moons)
- ¼ cup pickled red onions
- ½ cup canned corn (drained)
- ¼ cup chopped fresh basil
- ¾ cup shaved Piave PDO (plus more for serving)
- 1/3 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 garlic clove (finely grated or minced)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Method
- Preheat the oven to 400°F.
- Spread the sourdough cubes onto a baking sheet. Toss with the olive oil, a generous pinch of salt and black pepper until evenly coated. Bake for 10–12 minutes, or until golden brown and crispy. Let cool for a few minutes.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified.
- In a large serving bowl, combine the chopped tomato, cucumbers, pickled red onions and half of the dressing. Toss well and let sit for about 5 minutes so the vegetables can absorb the flavors.
- Add the corn and chopped basil, then gently toss to combine.
- Once the bread has cooled slightly, add the toasted cubes to the salad along with the remaining dressing and toss until the bread is evenly coated.
- Fold in the shaved Piave PDO and toss one final time.
- Finish with an extra handful of shaved Piave PDO and fresh basil. Let the salad sit for 5–10 minutes before serving so the bread can soak up the dressing while still keeping a little crunch.
For this version, Marissa Mullen—founder of That Cheese Plate—pairs crisp sourdough, juicy tomatoes, cucumbers, sweet corn, and fragrant basil with generous shavings of Piave PDO. Tossed in a bright honey-Dijon vinaigrette, the cheese adds a rich, nutty depth that balances the salad’s fresh flavors while bringing a distinctly Italian character to every bite.
It’s an effortless dish that’s equally at home at a backyard gathering, picnic, or weeknight dinner.
Method
Serves: 4–6
