Panzanella Salad with Sesame Dressing | Bites of freshly toasted bread and seasonal vegetables make for a playful summer salad. Everything is drizzled with irresistible flavor from homemade sesame dressing with honey sweetness and the zing of ginger. Serve as a side dish with dinner, or add extra protein (chicken or grilled tofu would be great!) and pack it up for lunches. Just leave the dressing on the side and pack the croutons separately so they don’t go soft.
2 cups crusty bread, torn into bite sized pieces 1 tablespoon olive oil ¼ teaspoon salt ⅛ teaspoon black pepper 6 cups mixed greens 1 cup quartered tomatoes ½ cup sliced radishes ½ cup shelled edamame, thawed ½ cup peeled and chopped baby cucumber ⅓ cup roasted and chopped almonds ¼ cup chopped cilantro
For Dressing ¼ cup olive oil 2 tablespoons Kikkoman® Sesame Oil 2 tablespoons Kikkoman® Rice Vinegar 1 tablespoon honey 1 clove garlic ½ teaspoon salt ½ inch piece of ginger ½ teaspoon toasted sesame seeds
To prepare dressing, combine all ingredients except sesame seeds in a blender and blend until smooth. Transfer to a small jar and stir in sesame seeds. Refrigerate until serving.
Preheat oven to 375ºF. Add bread to a bowl and drizzle with olive oil. Season with salt and pepper. Toss to coat. Spread evenly on a small baking sheet and bake for 6-8 minutes, until golden and toasted. Cool bread at room temperature while assembling salad.
Arrange mixed greens, tomatoes, radishes, edamame, and cucumber on a serving platter or in a large bowl. Drizzle with desired amount of sesame dressing and toss to coat. Top with chopped almonds and cilantro. Serve right away.