Recipes|Featured Main
Panzanella Salad
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT25M5 Minutes
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Yield:6 Servings
Ingredients
- ½ loaf crusty artisanal bread
- Extra virgin olive oil
- Sea salt
- 2 cups wedged tomatoes (or halved cherry tomatoes)
- 1 red or sweet onion, sliced (raw or grilled)
- 4 Persian cucumbers, sliced
- 1 cup basil leaves
- Dressing:
- 3 tablespoons red wine vinegar (sherry, champagne, or balsamic)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ⅓ cup extra virgin olive oil
- Salt and pepper
- Mixed salad greens
- Balsamic glaze, garnish
- 0.5 loaf crusty artisanal bread
- Extra virgin olive oil
- Sea salt
- 473.18ml wedged tomatoes (or halved cherry tomatoes)
- 1 red or sweet onion, sliced (raw or grilled)
- 4 Persian cucumbers, sliced
- 236.59ml basil leaves
- Dressing:
- 38.34g red wine vinegar (sherry, champagne, or balsamic)
- 4.26g Dijon mustard
- 1 clove garlic, minced
- 78.86ml extra virgin olive oil
- Salt and pepper
- Mixed salad greens
- Balsamic glaze, garnish
This beloved Tuscan bread salad is best served in the summertime when tomatoes are at their finest!
Preparation
STEP 1
Cut bread into thick slices. Season with olive oil and sea salt. Toast bread over a medium-high heat grill or in the oven. Cut or tear bread into bite sized pieces and place in a large bowl.
STEP 2
To the bowl add wedged tomatoes, sliced onion, cucumbers and basil leaves.
STEP 3
In a small bowl whisk together vinegar, Dijon, and garlic. While constantly whisking stream in olive oil. Season with salt and pepper to taste.
STEP 4
Add dressing to the bowl of bread and vegetables and toss to coat.
STEP 5
Serve salad on its own with a drizzle of balsamic glaze or over a bed of mixed greens.
Options
Some optional additions to the salad can include fresh mozzarella or burrata, chopped red bell pepper (raw or roasted), capers, olives or even sliced peaches or nectarines.