Panzanella
This is a filling, super fresh Italian salad with fresh tomatoes and toasted bread.
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Ingredients
- 1 1/2 cups stale bread cut into 1" cubes
- 1/4 cup extra-virgin olive oil
- 1 pound ripe tomatoes chopped into bite-sized pieces
- 1/4 red onion or 1 shallot, thinly sliced
- 1 small cucumber chopped
- 1/2 cup packed fresh basil chopped
Dressing
- 1/4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove fresh garlic minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 - 1/2 teaspoon red pepper flakes optional
Instructions
- Preheat oven to 350°F. Arrange bread cubes on tray and drizzle lightly with oil. Bake for 10 minutes, until just slightly golden brown. Remove from oven and set aside to cool.
- Whisk together all ingredients for the dressing.
- In a large bowl, combine tomatoes, toasted bread, red onion, cucumber, and basil. Pour in the dressing and stir to coat.
- Allow salad to chill in the fridge for about 15-20 minutes so the bread can fully absorb the dressing and the juice from the tomatoes. Give the salad a toss once or twice during this time.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.