This easy panzanella can be made with store-bought pound cake slices or leftover homemade pound cake.
Berry-Orange Panzanella
Makes 4 servings
Ingredients
- 2 cups fresh blackberries
- 2 cups fresh blueberries
- 1 cup orange sections
- ⅓ cup fresh orange juice
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
- 4 (1-inch-thick) slices pound cake
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- Citrus-Yogurt Sauce (recipe follows)
- Garnish: fresh basil, fresh mint
Citrus-Yogurt Sauce
- ⅔ cup vanilla yogurt
- ¼ cup fresh orange juice
- 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, gently toss together blackberries, blueberries, oranges, orange juice, lemon juice, and salt. Cover and refrigerate for 1 hour.
- Heat a cast-iron grill pan over medium heat; brush with melted butter. Add pound cake; cook until grill marks form, about 1 minute per side. Cut cake into cubes.
- Add basil and mint to berry mixture, gently stirring until combined. Spoon onto serving plates. Top with grilled pound cake. Drizzle with Citrus-Yogurt Sauce. Garnish with basil and mint, if desired. Serve immediately.
Citrus-Yogurt Sauce
- In a small bowl, whisk together all ingredients. Serve immediately, or cover and refrigerate for up to 2 days.
