Toasted Panzanella Salad Bowls
Ingredients
-
2
6 inch or 12 inch
gluten free baguettes
-
½
tsp
dried Italian herbs
-
¼ to ⅓
cup
olive oil
-
1 ½
cups
chopped cherry tomatoes
-
2
shallots
-
2
large
celery sticks
-
¼
cup
stuffed olives
-
1
handful
fresh basil leaves
-
to taste
sea salt and black pepper
-
juice from half
lemon
lemon juice
-
2
tbsp
red wine vinegar or balsamic vinegar
-
optional
lemon zest topping
Instructions
- Ensure the bread is stale or a day old, then cut it into ½ inch to ¾ inch cubes.
- Preheat the oven to 350°F and toss the cubed bread with olive oil and dried herbs.
- Place the bread on a baking sheet and toast for 6-8 minutes until golden brown.
- Remove from the oven, cover with a towel, and let cool.
- Chop the remaining vegetables and set aside.
- In a large bowl, combine the cooled bread with the vegetables, olives, salt, and pepper.
- For the dressing, mix olive oil, red wine vinegar, and lemon juice, then pour over the salad.
- Toss the salad to allow the croutons to soak up the dressing.
- Garnish with fresh basil and lemon zest if desired.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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