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
  1. In a medium bowl, gently toss together blackberries, blueberries, oranges, orange juice, lemon juice, and salt. Cover and refrigerate for 1 hour.
  2. 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.
  3. 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
  1. In a small bowl, whisk together all ingredients. Serve immediately, or cover and refrigerate for up to 2 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/berry-orange-panzanella/