Layered Panzanella
Ingredients
Homemade Croutons
-
4
ounces
ciabatta or crusty sourdough bread, preferably stale
-
2
tablespoons
extra-virgin olive oil
-
¼
teaspoon
fine sea salt
Vinaigrette
-
2
tablespoons
extra-virgin olive oil
-
3
tablespoons
red wine vinegar
-
½
teaspoon
dried oregano
-
1
large clove
garlic
-
½
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
-
½
small
red onion, thinly sliced
Salad
-
1
pound
cherry or grape tomatoes, halved or quartered if large
-
1
pound
additional smaller tomatoes, cut into bite-sized pieces
-
2
mini
cucumbers or 1 small cucumber, thinly sliced
-
8
ounces
fresh mozzarella, optional
-
⅓
cup
roughly chopped fresh basil
-
2
tablespoons
thinly sliced Kalamata olives and/or capers
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Cut the bread into 1-inch cubes, toss with olive oil and salt, and bake until golden.
- In a bowl, mix olive oil, vinegar, oregano, garlic, salt, and pepper to make the vinaigrette.
- Add the sliced onion to the vinaigrette and refrigerate while preparing the salad.
- Layer the tomatoes on a serving platter, add half the croutons, and distribute the cucumber and mozzarella.
- Drizzle the salad with vinaigrette, add the remaining croutons, and top with basil and olives/capers.
- Let the salad marinate for 20 minutes to 1 hour before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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