Roasted Sweet Onion Panzanella

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  • 6-8 thick slices rustic Italian bread
  • 2 large sweet onions (Vidalia or Walla Walla)
  • 1 large clove garlic, minced
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 cup olive oil (plus extra for onions)
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup packed basil leaves, torn by hand
  • 1 (5 ounce) package baby arugula
  • Salt and freshly ground black pepper


Preheat oven to 450°F. Lay bread in a single layer on a baking sheet and brush lightly with olive oil. Toast in oven until golden, 4-5 minutes. Meanwhile, peel and quarter onions, leaving root end intact. Toss gently with olive oil and season with salt and pepper. Roast until tender and lightly browned, 20-30 minutes. Cool to room temperature. Cut out root section to allow onion layers to separate. Cut toasted bread into large cubes. Set aside. In a small bowl, whisk together garlic, vinegar, mustard, honey and olive oil. Season to taste with salt and pepper. In a large salad bowl, gently toss together onions, bread, tomatoes, basil and arugula. Add dressing to taste and gently toss. Adjust seasoning and serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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