This Crispy Polenta Panzanella and Tomato Salad recipe uses store-bought polenta and fresh tomatoes. Make as a main course or serve as a side salad. Gluten-free.
If you've ever had a Panzanella salad, you know how tasty crusty pieces of bread tucked into a fresh salad can be. Here, polenta croutons, juicy tomatoes, crunchy red onion, creamy mozzarella, and peppery arugula greens combine for a (gluten-free) twist on the classic.
Like polenta fries, these croutons have a nice crispy outside and soft center. And while making the croutons from scratch is possible, the method below uses store-bought ready-made polenta.
[feast_advanced_jump_to]Why you'll love this recipe
- Easy recipe
- Simple ingredients
- Gluten-free and dairy-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Polenta - To make things simple, use prepared tubed polenta. You can find this at your local grocery store in the refrigerated produce section.
Arugula - Arugula adds a nice peppery flavor but feel free to swap out your favorite greens.
Tomatoes - I like using tomato wedges (especially heirloom when in season!) but grape or cherry tomatoes work too.
Red onion - Omit if you prefer.
Mozzarella (dairy-free) - Choose a vegan mozzarella option like Miyoko's Creamery Mozzarella or Violife, Follow Your Heart, Good & Gather, or Great Value plant-based shreds to make this dairy-free. Or use regular mozzarella if dairy is not a concern.
If you want to omit the mozzarella, avocado works wonderfully as a creamy substitute. This avocado lime dressing can be substituted for the simple dressing in this recipe.
Olive oil and red vinegar
Extra mix-ins
Add extra mix-ins to the salad like bacon bits, crispy pancetta, red peppers, sunflower seeds, or avocado.
Step-by-step instructions
Before you start: 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, then cut into 1-1 ½ inch cubes or wedges.
Step 1: Place the cut polenta wedges or cubes into a medium bowl. Add 3 teaspoons olive oil and salt and pepper to taste. Stir to coat and then spread polenta cubes on the prepared baking sheet. Bake for 25-30. Remove from oven and allow to cool while you assemble the salad.
Step 2: 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 the dressing ingredients. Drizzle dressing on the polenta salad or plate salads and dress individually.
Tessa's Tip: Prep your salad fixings while the polenta croutons bake.
FAQs
Yes, polenta is a specific type of cornmeal (eight-row flint) that is ground differently than cornmeal. In a pinch, medium to coarse-ground cornmeal can work in place of cornmeal specifically marketed for polenta.
Grits and polenta are both made from ground corn, but grits are made from white corn and have a finer texture, while polenta is made from yellow corn and has a coarser texture.
More salad recipes
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📖 Recipe
Crispy Polenta Panzanella and Tomato Salad
Ingredients
Polenta Croutons
- 1 tube polenta*
- 3 teaspoons olive oil
- salt and pepper to taste
Salad
- 3 cups arugula
- 2-3 medium to large heirloom tomatoes cut into wedges
- ½ cup vertically sliced red onion
- ¾ cup vegan mozzarella or shreds or baby mozzarella, whole or torn
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red 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
Nutrition
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