Tomato-Plum PanzanellA

Tomato-Plum Panzanella 

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 1 pint grape tomatoes – @vrdnt.farm 

• 2 cups ripe plums, sliced – @lightseyfarms 

• 2 cups salad microgreens – @bouldinfoodforest 

• ½ cup pesto burrata, cubed – @peacecheese_ 

• 1 small red onion, thinly sliced – @b5farm 

• Crostinis or toasted bread – @texasfrenchbread 

Other Ingredients:

• 2 tbsp olive oil

• 1 tbsp balsamic glaze

• 1 tbsp red wine vinegar or apple cider vinegar

• Salt & freshly ground black pepper, to taste 

Directions:

1. Prepare the Produce: Slice the plums around the pit and cut into wedges, quarter the grape tomatoes, and thinly slice the red onion.

2. Make the Breadcrumbs: Hand-crumble crostinis or make your own by cutting day-old bread into cubes, tossing olive oil, and toasting in a 450°F oven for 5–7 minutes until golden and crisp.

3. Assemble the Salad: In a large bowl, gently toss together the plums, tomatoes, red onion, microgreens, and pesto burrata cubes.

4. Dress the Salad: Drizzle with olive oil, vinegar, and balsamic glaze. Season with salt and pepper. Toss gently to coat.

5. Finish & Serve: Right before serving, sprinkle breadcrumbs over the top (reserving some to add fresh if storing leftovers). Serve immediately.

6. Tip: Leftovers make excellent bruschetta toppings the next day!