Make It: Muir Glen Organic Stacked Panzanella Salad

It’s Friday! Hooray! What a week it’s been.  In fact, what a month it’s been thus far. We find ourselves asking frequently, how is this month flying by so quickly? We are back home on the coast and settled after being in Palm Springs for a stint, which is always a joy and refreshing, and this weekend calls for showers and rain. And more rain, which we’re looking forward to. There’s something about just hunkering down and taking it easy amidst the hustle and bustle of party and wedding prep, writing commitments and projects. We can all use a dose of weekend rain every so often.

For your weekend fun, whether it’s rainy or warm and sunny, we’ve got a delicious recipe to share. Our friends at Muir Glen Organic kindly sent us a tasty organic tomato Reserve Kit filled with scrumptious fresh fire roasted goodness. We tested out a recipe from their book that passed in the test kitchen with flying colors while we were visiting with Aleah’s family. This Stacked Panzanella Salad recipe is a fantastic hands-on healthy recipe that can bring everyone in your family into the kitchen. Chopping, mixing, a little grilling…there’s a job for everyone {Aleah’s dad gladly took on the grilling – he’s a grill master and Aleah’s mom chopped and diced – it was fun testing out this goodness with them!}. Bringing family and friends into the kitchen is a big part of what cooking is all about. The smells, the laughter, the bonding time and learning are invaluable. We hope this post and this recipe inspires you to get to cooking with your family this weekend.

Muir Glen Organic Stacked Panzanella Salad

You’ll need: 1 can {14.5 oz} Muir Glen Organic organic fire roasted diced red and yellow tomatoes, drained | 1/2 cup chopped fresh basil leaves | 1 small red onion, diced {1/3 cup} | 1/4 cup olive oil | 1/2 teaspoon ground black pepper | 1/4 teaspoon salt {we used truffle salt} | 2 cups fresh arugula | ciabatta loaf sliced into long, thin slices | 1 ball {8 oz.} fresh mozzarella sliced | 1/4 cup olive oil for drizzling | 1/4 cup balsamic vinegar


Step 1: In a medium bowl mix tomatoes, basil, onion, olive oil, pepper and salt.


Step 2: arrange 1/2 cup arugula on each of the four serving plates. Grill up the slices of ciabatta so they’re toasted. Place 1 slice on each plate.


 Step 3: Arrange 3 tablespoons of the tomato mixture and mozzarella slices on each slice of bread. Top with another bread slice.


 Step 4: Top bread with the remaining tomato mixture and cheese slices. Drizzle olive oil and vinegar over arugula.

Voilà! Total deliciousness. This was refreshing and filling, yet light and packed full of flavor. We did add some grilled chicken marinated in white wine and salt and pepper for some protein and the combo was delish!

 What fun do you have planned for the weekend? Will you be whipping up any family fun or tastiness?

Thank you so much to Muir Glen for sending that deliciousness our way! You can find Muir Glen products at most grocery stores or you can purchase Reserve Kits on their website.


  1. Paula says

    I have tasted this particular recipe and concur- grill a little chicken as accompaniment, create this little masterpiece, and enjoy!

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