Tomato Panzanella Salad
Ingredients
The Croutons
-
5
cups
sourdough cubes
-
3
tablespoons
olive oil
-
1
teaspoon
salt
-
1
teaspoon
garlic powder
The Tomato Salad
-
2
cups
halved multicolored cherry tomatoes
-
1
cup
half moon sliced cucumbers
-
⅓
cup
sliced red onion
-
½
cup
basil, chiffonade
The White Balsamic Vinaigrette
-
3
tablespoons
white balsamic vinegar
-
3
tablespoons
olive oil
-
1
teaspoon
Dijon mustard
-
1
teaspoon
honey
-
2
cloves
garlic, minced
-
to taste
salt & pepper
Instructions
- Preheat the oven to 375°F.
- In a large bowl, season sourdough cubes with olive oil, salt, and garlic powder, then toss to coat.
- Spread the bread cubes evenly on a baking sheet and bake for 10-15 minutes until slightly browned, tossing halfway through.
- In a small bowl, whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- In a large bowl, combine croutons, tomatoes, cucumber, red onion, and basil, then drizzle with vinaigrette and gently toss.
- Let the salad sit for 5-10 minutes before serving to allow flavors to meld.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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