This easy polenta panzanella salad uses store-bought polenta and summer's best tomatoes. If you want to do without the mozzarella, avocado makes for a nice creamy substitute.
2-3medium to large heirloom tomatoescut into wedges
½cupvertically sliced red onion
6oz.baby mozzarella, whole or torn¾ cup
Dressing
3tablespoonsolive oil
2tablespoonsred wine vinegar
salt and pepper to taste
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Take the polenta out of the wrapping and slice each end off to square it up, then cut into 1-1 ½ inch cubes.
Place the polenta cubes into a medium bowl. Add 3 teaspoons olive oil and salt and pepper to taste. Stir gently to evenly coat and then spread cubes on prepared baking sheet. Bake for 25-30 minutes until edges start to brown and outside looks crispy. Remove from oven and allow to cool while you assemble salad.
In a large bowl add arugula, tomatoes, red onion, and mozzarella. Toss gently to combine.Add polenta croutons and toss again. In a small bowl, whisk together dressing ingredients. Drizzle dressing in the amount desired to salad or plate salads and dress individually.
Notes
*I like to use Melissa's brand regular flavor polenta or Trader Joe's brand.Makes 4 side salad size portions or 2 meal-sized salad portions.