tomato, olive + baby kale panzanella salad

(This giveaway is closed.) So it’s been a bit toasty here for the last few days (note, however, that I am not complaining, as we Minnesotans know how to appreciate warm weather after enduring long, drawn-out winters) but my point is, I’ve been living on a lot of salads. It’s how I tend to cope with feeling like I might melt right to the ground, all Alex Mack-style (oh goodness, do you remember that show? How Larisa Oleynik almost gets hit by a truck and then gets covered in this weird chemical that gives her superpowers? I LOVED it and was totally jealous of her ability to turn into liquid goo.)

ANYWAY, where were we? Oh yes, salad. I’m a fool for the stuff lately. And this variation — a panzanella salad with tomatoes, olives, fresh zucchini, feta cheese and baby greens — is my current jam. It’s a hybrid between a Greek salad and a classic panzanella, and it is delightful. Between that and grilled pizza, I am set for summer sustenance.

Of course, one cannot have a good salad with a base of good greens, so when organicgirl contacted me about trying their greens (and giving away some of them to one of you lovely readers! But I’ll get to that in a sec), I was all over it.

tomato, olive + baby kale panzanella salad

Now I know what you’re thinking — “Aren’t greens just greens? Don’t they all taste the same?” And maybe a few weeks ago I would have agreed with you, but you guys, it’s simply not true. organicgirl not only uses the freshest ingredients for their products, but they make some pretty delicious mixes of greens, from Supergreens, a mix of baby greens like arugula, spinach, tat soi and chard; to Five Happiness, a mix of bok choy, tango, arugula, spinach, chard, romaine and other greens; to I Heart Baby Kale, a mix of baby kale, spinach, green chard, oakleaf lettuce and other greens. They also strive to support sustainable farming and recycling practices with their products, which is something Elliott and I love to support whenever we can.

tomato, olive + baby kale panzanella salad

tomato, olive + baby kale panzanella salad

tomato, olive + baby kale panzanella salad

I chose to use organicgirl’s I Heart Baby Kale mix when making my new go-to salad, and I was blown away by how a simple mix of greens can make a salad so much tastier. I loved the crunch of the fresh lettuces as well as the combination of flavors rendered by the kale, spinach and chard — a mix of sweet, savory and a little peppery. It was a fantastic base to this salad, but I’m sure it would also make a great addition to sandwiches, sautes and bakes (like a casserole or frittata). Basically, I’m hooked.

tomato, olive + baby kale panzanella salad

tomato, olive + baby kale panzanella salad

Of course, I can’t wax poetic about these greens without letting you try them out for yourself, so I’m giving away three clamshells of organicgirl products — Supergreens, I Heart Baby Kale and Five Happiness — to one lucky reader!

Here’s the giveaway rundown:

To enter, please visit organicgirl’s website, Facebook page and Twitter page and leave a comment below sharing one way you love incorporating more greens into your diet.

And that’s it! Contest ends on Friday, July 12 at 11:59 p.m. CST. Winner will be announced Saturday, July 13 (giveaway is open to U.S. residents only).

Good luck, everyone!

Update: Heather is our winner. Thanks for playing, everyone!

tomato, olive + baby kale panzanella salad

Tomato, Olive and Baby Kale Panzanella Salad
Recipe adapted from Martha Stewart Living

Yields: 4 servings

Ingredients:

2 generous slices rustic country bread, toasted and cut into 1-inch pieces (French Boule and Ciabatta are good options, if you want to go the homemade route)
6 tablespoons olive oil, divided
Salt and pepper, to taste
1 lb vine-ripened tomatoes, cut into 1-inch pieces
1 small zucchini, thinly sliced
1/2 clamshell organicgirl I Heart Baby Kale greens
1/4 cup pitted kalamata olives
1/2 cup packed fresh basil
1/2 cup packed fresh mint
1/4 teaspoon minced garlic
1 tablespoon white wine vinegar
1 tablespoon water
Crumbled feta cheese, for topping

Directions:

Toss bread cubes in a large bowl with 2 tablespoons olive oil and salt and pepper to taste. Add tomatoes, zucchini, greens, olives and salt and pepper to taste; toss lightly to combine.

Combine basil, mint, garlic, vinegar, water and remaining 4 tablespoons olive oil in the bowl of a food processor; pulse until pureed to the consistency of dressing or pesto. Add as much dressing as desired to the salad and toss to combine.

Serve salad immediately with crumbled feta cheese sprinkled on top.

Disclosure: I received samples of organicgirl products for review purposes only. All opinions are my own.

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