Panzanella Salad
Toasted bread salad with fresh tomato, mozzarella, cucumber and herbs with a fresh dressing
Servings 4 (click to scale)
Calories 582kcal
Equipment
- 1 Chef knife
- 1 Baking sheet
- Parchment paper (optional)
- 1 Mixing bowl, small
- 1 Whisk
- 1 Mixing bowl, large
Ingredients
- 4 slices Baguette
- 3 Tbsp Extra virgin olive oil
- 1/8 tsp Kosher salt
- 2 ea. tomatoes
- 4 oz. mozzarella
- 1/4 ea. Red onion
- 1 ea. fresh garlic
- 1 sprig Flat leaf parsley
- 1/2 ea. English cucumbers
- 1 sprig Fresh basil
- 1 tsp Capers
Dressing
- 1 Tbsp Red wine vinegar
- 1/2 tsp Dijon mustard
- 3 Tbsp Extra virgin olive oil
- 1/8 tsp Kosher salt
- 1/8 tsp Ground black pepper
Instructions
- All produce should be rinsed and scrubbed.
- Cut bread into two inch cubes, toss with one Tbsp. of extra virgin olive oil and salt. Toast in preheated 425°F oven for about 8-10 minutes until golden brown. Let cool and reserve.
- 1/4 inch dice tomatoes, mozzarella & red onion. Julienne cucumber then 1/4 inch dice. Mince garlic & chop parsley and basil together.
- In a mixing bowl combine red wine vinegar, Dijon mustard and a little salt and pepper if desired, whisk together. Slowly drizzle in remaining EVOO whisking constantly until all is incorporated.
- Add all ingredients to bowl including the capers and toasted bread, toss to evenly distribute.
- Plate and enjoy. Can garnish with some more fresh herbs if desired.
Notes
Allow 2 to 4 hours for flavors to meld…if you can wait to eat it!
Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 79g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Sodium: 1080mg | Fiber: 5g
