Panzanella Salad with Pesto Butter

TIME: 15 min // SERVES: 2 // DIFFICULTY: easy

This isn't your Nonna's panzanella — it's got all the classic summer vibes, but with a chef-y twist: Our Pesto Butter meets Kooshy croutons for a next-level crunch that's buttery, herby, and completely crave-able. Add in juicy tomatoes, crisp cucumbers, and fresh mozzarella, and you’ve got a salad worth dreaming about.

WHAT DO I NEED?

2 cups Kooshy croutons
2 oz Churn Pesto Butter (melted)
1 cup cherry tomatoes, halved
1 large tomato, diced
1 cup cucumber, diced
1 cup mozzarella, torn or cubed
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
chopped basil
Salt & pepper, to taste

Butter the Croutons
Warm Churn Pesto Butter and drizzle over Kooshy croutons. Toss to coat lightly. (Optional: pop them in a 350°F oven for 5 mins to warm and crisp.) Throw into a large bowl for mixing.
Build the Salad
Combine your tomatoes, cucumbers, and mozzarella, with your pesto buttered croutons
Dress It Up
Drizzle with evoo, season with salt and pepper, toss gently, and go to town!

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