Panzanella Salad
Ingredients
The salad
-
½
baguette
stale cut into 1-inch cubes (about 3 cups)
-
1-2
tablespoons
olive oil
-
1
teaspoon
sea salt
-
2
cups
mixed cherry tomatoes, halved
-
¼
cup
red onion, thinly sliced
-
½
cup
fresh mozzarella, chopped or torn into pieces
-
1
cucumber
sliced half-moon (about 2 cups)
-
½
cup
kalamata olives
-
¼
cup
fresh basil, torn in pieces
-
1-2
tablespoons
capers (optional)
The dressing
-
2-3
cloves
garlic, grated into a paste
-
2-3
tablespoons
red wine vinegar
-
½
teaspoon
Dijon mustard
-
to taste
salt and black pepper
-
3
tablespoons
olive oil
-
½
teaspoon
thyme, minced
-
1
tablespoon
oregano, chopped
Instructions
- Heat oil in a skillet or cast iron over medium heat; add bread cubes and toss frequently until browned, about 8-10 minutes.
- Alternatively, preheat oven to 425°F, spread bread cubes on a baking sheet, drizzle with oil and salt, and bake for 7-10 minutes until golden.
- In a small bowl, combine tomatoes, onions, bread cubes, cucumber, mozzarella, and olives.
- In a medium bowl, mix garlic, vinegar, Dijon mustard, salt, and pepper; add olive oil until thickened, then stir in thyme and oregano.
- Pour dressing over the salad mixture and toss to combine; adjust seasoning to taste.
- Top with capers and basil before serving, if desired.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
500mg
Cholesterol
20mg
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