Panzanella Salad with Dutton Ranch Olive Oil
Looking for a summer-ready salad that brings the farm to your fork? This vibrant Panzanella Salad with Dutton Ranch Olive Oil celebrates the peak of the season with juicy tomatoes, crisp cucumbers, creamy mozzarella, and savory prosciutto—all brought together with our bright, peppery estate-grown olive oil from Dutton Ranch. Sustainably farmed in Sonoma County, these olive groves sit alongside the vineyard blocks of Gail Ann’s Vineyard, capturing the same coastal influence and care that define our wines. Served with a glass of Rosé of Pinot Noir, this dish is the perfect way to savor the flavor of Dutton Ranch from the garden to your glass.
Serves 4
Ingredients:
8 ounces sourdough bread, cubed
2-3 teaspoons Dutton Ranch olive oil
Salt/pepper
2 cups tri-colored cherry tomatoes, halved
2 cups chopped cucumber
½ cup red onion, thinly sliced
4 ounces mini-mozzarella balls
3-4 ounces prosciutto
¼ cup basil leaves, sliced thin
Sea salt & black pepper, to taste
Microgreens or edible flower mix for décor, optional
Dressing:
¼ cup Dutton Ranch olive oil
1 teaspoon Dijon Mustard
2 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon Italian seasoning
½ teaspoon oregano
Sea Salt & Black Pepper, to taste
*You will have leftover dressing depending on how well dressed you like your salad
Directions:
1. Preheat oven to broil. Place the bread cubes on a baking sheet then drizzle with a little olive oil and sprinkle with salt and pepper. Toss the bread cubes in the oil, salt, and pepper until coated then spread them out into a single layer and broil them in the oven until golden and crisp. Remove from the oven and let them cool.
2. Heat a small pan over medium heat. Tear up the prosciutto into pieces and cook until nice and crispy. Set aside.
3. To make the dressing, combine the Dijon mustard, olive oil, red wine vinegar, garlic, Italian seasoning, oregano sea salt and black pepper in a small mason jar. Put the lid on and shake well.
4. Add the tomatoes, cucumber, red onion, toasted bread, and mozzarella to a large bowl. Add dressing to coat the vegetables and save any remaining in mason jar. Toss to combine. Season with salt and pepper, if needed.
5. Top with basil, crispy prosciutto and microgreens if using. Divide evenly between plates and enjoy with a glass of Dutton Goldfield Rosé of Pinot Noir!
Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to two days.
Serving Size: One serving is equal to approximately 1 ½ cups of salad
Gluten-Free: Use gluten-free bread instead.
Additional Toppings: Chopped parsley or fresh dill.
Why this recipe pairs well with Rosé of Pinot Noir:
Vine-ripened tomatoes: Panzanella’s core ingredient, tomatoes, needs a wine with good acidity. Our Rosé of Pinot Noir has that zesty backbone to complement the tomato without clashing.
Mozzarella: Creamy, mild and rich. The rosé’s acidity cuts through the creaminess, keeping the palate refreshed.
Olive oil and vinegar: The salad’s vinaigrette dressing (with olive oil and red wine vinegar) can clash with heavier wines. A bright, dry rosé holds up without getting dull or flabby.
Bread & Herbs: The wine’s fruitiness (think strawberry, watermelon, or white cherry) offsets the savory bread cubes, onions, and fresh herbs like basil without overpowering them.
Crispy Prosciutto: Salty, umami, and savory adds depth, crunch and salt to the dish. High acidity wines, like rosé cut through the fat and balance the saltiness. Rosé’s subtle red fruit offers a sweet-savory contrast (like prosciutto with melon).
Recipe Prepared by: Rachel Thralls, Certified Sommelier
