Panzanella (Bread Salad)
Why I Love This Recipe
FEATURING: Tomatoes, cucumber, fresh peppers, fresh onions (or onions), basil, garlic (or garlic scapes) and cilantro.
Another simple yet tasty colourful fresh Italian salad that screams summer and that you can easily adapt based on how many tomatoes you have! Thanks to @Vickisveggies (on Instagram), who grows amazing heirloom tomatoes, for sharing her recipe which so many people rave about! I only slightly tweaked it! Check her instagram for the original recipe which call for 1/4 to 1/2 lb of mozarella cut into cubes!
Ingredients You'll Need
FOR THE CROUTONS
1/2 large baguette
A bit of oil (ex: sunflower or olive oil)
A bit of salt, to taste
FOR THE SALAD
6 cups tomatoes, chopped into chunks (approx. 4-6 tomatoes)
1 cup of cucumber, chopped into chunks (approx. 1/2 or 1 cucumber) (optional)
1 cup of sweet peppers, chopped into chunks (approx. 1 sweet pepper) (optional)
1/2 onion (or fresh onion), cut into thin slivered wedges
1 handful of fresh basil, chopped
FOR THE DRESSING
2/3 cup olive oil
1.5 Tbsp balsamic vinegar
1/4 cup of red wine vinegar
2 Tbsp dijon mustard
2 Tbsp maple syrup
2 cloves garlic (or 2 garlic scapes), peeled and chopped
1 handful of fresh basil, chopped
Salt and pepper, to taste
Directions
FOR THE CROUTONS: Preheat your oven to broil (550F). All you need to do is cut the bread (ex: 1/3 of a baguette) into cubes, toss it with olive oil, and salt (you can also add other spices you like- ex: oregano, etc.), spread them on a baking sheet and bake. They only take 3-5 minutes to bake (but if you have really fresh bread, they'll take longer to get golden brown).
FOR THE SALAD: Toss all salad ingredients in a serving bowl.
FOR THE DRESSING: Add all ingredients together in a mason jar. Close the lid and shake well until all blended.
FOR THE ASSEMBLY: Just before serving, add the dressing to the salad, then toss with croutons (you can also leave the dressing and croutons on the side for guests to add to their plate just before eating). Bon Appétit!
