Roasted Broccoli Panzanella Salad
Roasted Broccoli Panzanella Salad. So since it’s been so warm out and it’s officially summer this month we have been trading in monday soup for Monday salad. And this one is SO good. There’s roasted broccoli, thick-cut bacon, crispy shallots, lemon, grilled bread, and feta. So many summery flavors packed into this panzanella salad it’s addicting. The perfect way to start a work week in June…what other Monday salads should we try ?!
This is the first official week of summer…although I can’t lie i’ve been saying its summer now since the start of May. But now it is officially official, so while we are not throwing away Monday soup night, we are starting the new trend for Monday salads. And this one is super good and easy and refreshing.
Summer is all about the salads and the veggies and the colors. And this salad has all of the things we love for summer dishes. The roasted broccoli, the thick-cut bacon, the crispy shallot, the citrusy lemon, the grilled bread, the feta. Topped with fresh basil and sprinkled with cracked black pepper.
I mean I am telling you, if you aren’t a fan of broccoli…you need to try this salad because it honestly might change your mind. However, I am a BIG fan of broccoli…as I am a BIG fan of all veggies…so needless to say I am kind of addicted to this herby, citrusy panzanella salad.
As usual…another weekend has sadly come and gone. I can’t believe its already the end of June. I mean I swear it was easter a day ago. But needless to say summer is already flying, as it usually does. I am looking forward to spending more time at the beach though and working from there instead. Need to take advantage of alllll the beautiful summer weather while we can !! But of course, I am looking forward to this weekend also…I have some exciting plans coming up so stay tuned !!
Ingredients
1 1/2 pounds broccoli florets
2 tablespoons olive oil
salt and pepper
12 ounces thick-cut bacon; chopped
1 large shallot; thinly sliced
4 thick slices bread
4 ounces crumbled feta
zest and juice of 1 lemon
fresh basil for serving
Directions
Preheat the oven to 425 degrees. On a baking sheet line with parchment paper, place the broccoli on one half of the pan. On the other half of the pan, add the bacon and shallots. Drizzle the broccoli with olive oil and sprinkle with salt and pepper. Roast for about 25 - 35 minutes until bacon is crisp and broccoli is browned. Transfer to a large bowl.
Dip each slice of bread in the bacon fat left on the baking sheet. Sprinkle with salt and pepper. Heat the grill to medium-high heat. Grill for 1 - 2 minutes per side or until charred. Cut into cubes.
Add the bread cubes, feta, lemon juice, and lemon zest to the bowl with the broccoli. Season with salt and pepper. Toss to combine. Serve topped with fresh basil leaves.
