Panzanella Salad
This easy Tuscan classic features crispy toasted bread, juicy tomatoes, cucumber, and fresh herbs tossed with heaps of shaved Pecorino Romano for a rich, nutty edge.
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Ingredients
Adjust Servings
4 cups cubed Sourdough or Italian Bread | |
2 lb ripe tomatoes | |
1 English cucumber, diced | |
1/2 cup thin sliced red onion | |
6 oz shaved Pecorino Romano cheese, additional for garnish | |
1 cup torn fresh basil leaves | |
1/2 cup fresh parsley leaves |
Vinaigrette
2 TB minced garlic | |
1 TB Dijon mustard | |
2 TB red wine vinegar | |
1/2 cup olive oil, additional for drizzling | |
Salt and pepper to taste |
Directions
1.
Preheat your oven to 350 degrees and spread bread cubes across a sheet pan. Bake for 7-10 minutes or until fully toasted and crispy.
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2.
In a large bowl toss together tomatoes, cucumber, onion, cheese, basil, and parsley. In a small bowl whisk together vinaigrette ingredients. When ready to serve, toss together tomato mixture, toasted bread, and vinaigrette. Season well with salt and pepper and enjoy at once.
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