Panzanella salad is always on my mind around August. Right around the time when the garden is booming with tomatoes. This recipe is so easy and so delicious. You can eat it alone or serve it as a side dish.
Panzanella Salad
Prep time
Total time
Author: Hannah
Recipe type: Salad
Cuisine: Italian
Serves: 2 - 4
Ingredients
- SALAD INGREDIENTS:
- 4 large heirloom tomatoes
- 4 C sourdough croutons
- 1 - 2 red onion
- ¼ C + 1 T EVOO (1/4 C for croutons, 1 T for roasted onions)
- ¼ C chopped parsley
- ¼ C chopped chives
- ¼ C chopped basil
- 2 t salt
- 1 t ground pepper
- DRESSING INGREDIENTS:
- ½ C EVOO
- ⅛ C red wine vinegar
Instructions
- If you are making your own croutons from day old bread, start by pre-heating the oven to 350º. Next, tear your bread into small pieces. In a bowl, add torn bread, ¼ C EVOO, and a little salt, (add an italian seasoning to the mix if you like) and mix them all together. Spread onto a baking sheet evenly and bake in the oven for 15 minutes, checking around the 10 minute mark. Remove from oven and let cool to room temperature.
- You will also need to roast the red onions. Dice them and coat with 1 T EVOO. Roast them at 400º for 7-10 minutes. Onions should be soft and brown but not charred. Remove from oven and let cool to room temperature.
- Slice tomatoes into wedges. Chop the parsley, chives, and basil.
- For the dressing, combine ½ C EVOO and ⅛ C red wine vinegar and mix until well blended.
- Once your croutons and onions have cooled, add all of your ingredients to a bowl and mix with your dressing. Serve within the hour.