Panzanella Salad
Panzanella salad transforms stale bread into a vibrant salad with juicy tomatoes, fresh herbs, and a tangy vinaigrette.
Servings: 6
Equipment
- skillet
- salad dressing cruet
Ingredients
- 3-4 tablespoons good olive oil
- olive oil spray
- ½ French bread loaf, cut into 1-inch cubes (about 5-6 cups)
- dash of salt
- 3 large ripe tomatoes, cut into 1-inch cubes
- 1 cucumber, unpeeled, sliced ¼-inch thick and halved
- ½ red onion, thinly sliced
- 15 - 20 large basil leaves, coarsely chopped
- 1 cup mozzarella pearls
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Add olive oil to a large skillet over medium-low heat. Add bread and salt and cook, tossing every few minutes for about 12-15 minutes, or until nicely browned and toasted (spray bread with olive oil spray as you cook, if needed).
- Make vinaigrette by whisking together the olive oil and balsamic vinegar. Set aside.
- In a large bowl, mix the tomatoes, cucumber, onion, basil, and mozzarella pearls.
- Add the toasted bread cubes and vinaigrette to the other ingredients and toss to coat.
- Season with salt and pepper. Let sit for about 20-30 minutes for flavors to blend before serving.
Notes
Make sure the bread is toasted enough so that the dressing doesn’t soak it up too much.
Nutrition
Serving: 1g | Calories: 299kcal | Carbohydrates: 23g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 219mg | Potassium: 275mg | Fiber: 2g | Sugar: 5g | Vitamin A: 601IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 2mg