Panzanella Salad
Ingredients
The salad
-
1
loaf
baguette or Italian bread
-
1½
pounds
tomatoes
-
1
cucumber
peeled and sliced
-
1
shallot
thinly sliced
-
¼
cup
fresh basil
The dressing
-
½
cup
olive oil
-
3
tablespoons
red wine vinegar
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Toss bread cubes with 2 tablespoons of olive oil and ¼ teaspoon of salt, then arrange them on the baking sheet and toast until golden brown, about 15 minutes.
- In a bowl, toss the tomatoes with ½ teaspoon of salt and let them drain in a colander for about 15 minutes.
- Whisk together the reserved tomato juice, vinegar, ¼ teaspoon of pepper, and the remaining olive oil.
- Combine the bread cubes with the dressing and let them sit for 10 minutes.
- Add the cucumbers, shallot, basil, and drained tomatoes to the bread mixture, season to taste, and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
296
Total fat
16g
Total carbohydrates
33g
Total protein
6g
Sodium
354mg
Cholesterol
0mg
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