Panzanella salad, AKA a Tuscan "bread salad," is made with the freshest produce, delicious dressing, and crusty bread.
Pro Tip: The best way to make use of bread going stale is by making this dish. The bread is toasted and then soaks in a vinegary marinade that makes it all melt in your mouth.🤤
Eat Well.
SERVES4 SERVINGS
PREP TIME10 MINS
COOK TIME15 MINS
Panzanella Salad
Sourdough Bread (or your favorite crusty bread)
1 each
Olive Oil
4 tbsp
Kosher Salt
1 tsp
Black Pepper
1/4 tsp
Red Wine Vinegar
2 tbsp
Garlic - Minced
1 tsp
Honey
1 tsp
Dijon Mustard
1 tsp
Cherry Tomatoes - Halved
10 oz
Red Bell Peppers - Sliced
1 each
Cucumber - Half Moons (Seeds Removed)
1 each
Red Onion - Diced
1/2 each
Basil - Chopped
1/4 cup
Directions
1. Preheat your oven to 330°F. Meanwhile, add cubed bread to a parchment-lined sheet tray and drizzle with 1 tbsp olive oil. Sprinkle in 1 tsp salt and a pinch of pepper. Mix together then place in the oven for 15 minutes.
2. Next make the dressing. Whisk together remaining olive oil, salt, red wine vinegar, garlic, honey, and dijon mustard.
3. To your dressing bowl, add cherry tomatoes, bell pepper, cucumber, onion, and basil. Take out the bread out of the oven and add to the bowl then mix everything together.
