Panzanella Salad
Ingredients
The salad
-
2-3
tablespoons
olive oil
-
1
clove
garlic, smashed
-
4
cups
French bread, focaccia, or crusty sourdough, cut into 1-inch cubes
-
1½
pounds
vine-ripened tomatoes, cut into wedges or bite-sized pieces
-
1
medium
hothouse cucumber, unpeeled, sliced into ½-inch thick half moons
-
1
bunch
radishes, sliced
-
¼
of a red onion
very thinly sliced
-
20
leaves
basil, torn
The dressing
-
3
tablespoons
red wine or champagne vinegar
-
1
tablespoon
lemon juice
-
⅓-½
cup
good olive oil
-
1
clove
garlic, finely minced (optional)
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large skillet over medium-low heat and add the smashed garlic, cooking until fragrant.
- Remove the garlic and add the bread cubes, tossing to coat with oil and seasoning with salt and pepper.
- Toast the bread for about 10 minutes until golden and crispy, stirring often.
- While the bread toasts, prepare the vegetables and place them in a large serving bowl.
- Once the bread is toasted, let it cool slightly and then add it to the bowl with the vegetables.
- Drizzle the salad with olive oil, vinegar, lemon juice, minced garlic, and season with salt and pepper, tossing to combine.
- Let the salad sit for 15-20 minutes before serving, then toss in the torn basil leaves just before serving.
Nutrition Facts (estimated)
Servings
6
Calories
241
Total fat
23.5g
Total carbohydrates
5.2g
Total protein
1g
Sodium
11.4mg
Cholesterol
0mg
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