Pesto Panzanella with Hearts of Palm and Kalamata Olives

Difficulty: Easy | Makes: 4-6 Servings

A bright and crisp summer salad, this recipe combines our basil pesto with hearts of palm and briny Kalamata olives.




  1. Preheat the oven to 350 degrees F. Cube bread and bake until crusty about 10 minutes. Allow to cool and set aside
  2. In a large bowl combine tomatoes, olives, red onion, and heart of palm. Mix to combine
  3. In a separate bowl combine olive oil, vinegar, grated garlic and salt
  4. To the large bowl add the toasted bread and dressing. Mix to combine
  5. To serve, arrange the sliced heirloom tomatoes on the plate and top with the salad and pesto. Garnish with freshly torn basil