Panzanella Salad
Panzanella salad is a fresh and hearty mix of toasted ciabatta, juicy tomatoes, crisp cucumbers, and red onion, all tossed in a tangy homemade vinaigrette and topped with fresh herbs.
Foto: Spend With PenniesIngredients
- 8 ounces ciabatta bread (about 5 cups)
- 3 tablespoons olive oil
- salt and black pepper (to taste)
- 1 ½ pounds ripe tomatoes (any variety, cut into ½-inch wedges, about 5 to 6 medium)
- ½ English cucumber (sliced into half moons)
- ¼ red onion (thinly sliced)
- 2 tablespoons chopped fresh parsley (and/or basil)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar (or white balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- salt and black pepper (to taste)
Steps
Preheat the oven to 425°F. Tear the bread into 1-inch pieces.
Place the bread on a large baking sheet and toss with 3 tablespoons olive oil, ½ teaspoon kosher salt (or to taste), and ¼ teaspoon black pepper. Bake until lightly browned, about 10 to 12 minutes. Cool completely.
In a large mixing bowl, whisk together ¼ cup of olive oil, red wine vinegar, Dijon mustard, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add the tomatoes, onion, cucumbers, and parsley. Add the bread and toss well. Let rest for 15 minutes, tossing occasionally.
Top with additional parsley, basil, and salt & pepper to taste.
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