Panzanella Salad

Panzanella Salad

Yield: Makes 6 servings

Side

Ingredients

  • 4½ cups day-old Italian bread, torn into bite-sized pieces
  • ¼ cup plus 3 Tbsp. olive oil
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1½ Tbsp. balsamic vinegar
  • 3 medium ripe tomatoes, cut into wedges
  • ½ cup sliced red onion
  • 8 basil leaves, chiffonade
  • 1/3 cup pitted green olives, halved
  • ¾ cup fresh mozzarella cheese, cut into bite-sized pieces

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss bread with ¼ cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet and toast in the oven until golden, about 5-10 minutes. Allow to cool slightly.
  3. While the bread is in the oven, whisk together 3 Tbsp. of olive oil and the balsamic
  4. vinegar in a small bowl. Set aside.
  5. In a large bowl, gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Notes

Equipment you will need:

Measuring cups and spoons, Baking sheet, Knife, 2 large bowls, 1 small bowl, Whisk.

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