Summer Panzanella with Infused Cherrywood Smoked Salt

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We're always on the lookout for people who share our desire to cook, eat, and live well using simple and wholesome ingredients. So, we're putting the spotlight on Basan Farms and Ken's Artisan Bakery for their commitment to helping people live healthy, active, and authentic lives through food.
Chef Andrew Mace created this recipe for us using veggies he harvested himself from Basan Farms, freshly baked bread from Ken's Artisan, and Infused Cherrywood Smoked Salt. Needless to say, we're in love!


For the croutons:

  • 1/2 cup olive oil
  • 1/4 pound of butter
  • 1 loaf crusty whole wheat bread (torn into bite size pieces)

For the dressing:

  • 2 lemons zest and juice
  • 1/4 cup of olive oil
  • 1 tbsp apple cider vinegar
  • pinch of chili flake
  • 1 tsp ground black pepper
  • 1 head garlic (peeled and minced)
  • 2-4 salted anchovy fillets
  • small dish of Pure Kosher Sea Salt for general seasoning


Clean grill. Preheat grill and keep lid closed for about 15-20 minutes, or until too hot to hold your hand over. Pre-heat oven to 375°F.

Cut summer squash in half lengthwise. Quarter red onions and leave root end attached. With cut-side facing up, drizzle generous amount of olive oil over onions and squash and season with kosher salt and cracked ground black pepper.

To make dressing, combine all ingredients and mix well in small mixing bowl.

Add kosher salt until everything tastes balanced. Cut tomatoes into large bite sized chunks and set aside in large mixing bowl. Pick basil and tear leaves in half. Pick parsley from the stem and chop roughly. Add both herbs to large mixing bowl.

In small sauce pot combine 1/2 c olive oil and 1/4 pound of butter and melt on low heat. Cut bread into 1” thick slices and tear into large rustic pieces.

In a medium sized mixing bowl pour melted butter and olive oil mixture over the bread and mix well. Season with pinch of Jacobsen Pure Kosher Salt. Spread in even layer on sheet tray and bake in oven at 375°F for 12-15 minutes, rotating every 5 minutes until deep golden brown but still chewy.

Place squash and onions on grill cut-side down until charred deeply but not burnt. Remove from grill and cut into large chunky pieces, keeping the onion root end out of mix when cutting.

Toss everything together while croutons and veggies are still warm. Finish with a nice dose of Infused Infused Cherrywood Smoked Salt for a burst of smokiness and added crunch.

entrees Jacobsen Salt Co. recipe smoked salt

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