Panzanella Salad

Our version of a Classic Panzanella salad is packed with garlicky croutons soaked in an easy vinaigrette and tossed with juicy tomatoes, sweet red onion

Course Salad

Cuisine Italian

Keyword panzanella, salad, bread salad

Prep Time 30

Cook Time 10

Resting time 10

Servings side salads

Calories 235kcal

Author Nicole

Cost $10

Equipment

1 Large baking sheet

Ingredients

2 cups torn day old Ciabatta bread
3/4 tsp kosher salt, divided
pinch of freshly cracked black pepper
1/4 cup good quality olive oil
4 cups assorted chopped heirloom tomatoes (I like a variety of sizes for aesthetic reasons)
1/8 cup balsamic vinegar
2 tsp dijon mustard
2 tsp honey
1 small garlic clove, grated
1/4 cup crumbled goat cheese
1/4 small red onion, sliced very thin
1/4 cup loosely packed basil, torn into small pieces

Instructions

Preheat oven to 350 degrees. Spread bread cubes on a medium baking sheet. Drizzle bread cubes with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon of salt and a little fresh cracked black pepper. Toss to coat evenly. Bake at 350 degrees for ten minutes.
While the bread bakes, make the dressing. Add the vinegar, dijon, honey, garlic, salt and pepper to a small bowl or liquid measuring cup. Whisk to combine. Slowly drizzle in the remaining olive oil while whisking. Season to taste with salt and pepper. Prep the rest of the ingredients.
Let the bread cool completely. Add the tomatoes to the sheet pan with the bread. Drizzle with a little bit of vinaigrette. toss. Drizzle with more vinaigrette as desired, season to taste with salt and pepper. Let set for 15-20 minutes or until the bread has started to soften. Spread artfully onto a large platter. Top with basil, red onion and crumbles of goat cheese as well as freshly cracked black pepper.

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