Panzanella
Ingredients
The salad
-
½
pound
ciabatta or sourdough bread, cut into 1-inch cubes
-
1
tablespoon
extra-virgin olive oil
-
½
cup
thinly sliced red onion
-
1½
pounds
tomatoes, sliced into wedges or halved
-
½
English cucumber
sliced into half moons
-
6
ounces
fresh mozzarella, torn (optional)
-
1
cup
fresh basil leaves, torn, plus more for garnish
-
to taste
none
sea salt
The dressing
-
¼
cup
extra-virgin olive oil
-
3
tablespoons
sherry vinegar or red wine vinegar
-
3
cloves
garlic, grated
-
½
teaspoon
Dijon mustard
-
heaping ½
teaspoon
sea salt
-
to taste
none
freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the bread on the baking sheet, drizzle with olive oil, and sprinkle with salt, then toss to coat and spread evenly.
- Bake the bread for 7 to 10 minutes until crisp around the edges.
- In a large bowl, whisk together the dressing ingredients: olive oil, vinegar, garlic, mustard, salt, and pepper.
- Add the onion, tomatoes, cucumber, and baked bread to the bowl with the dressing and toss to coat.
- If using, add the mozzarella and basil, then gently toss again.
- Season to taste and serve with additional fresh basil on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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