Panzanella
Crisp, olive oil-fried bread cubes are the star of this salad, perfectly complemented with chopped fresh vegetables, aromatic herbs, salty olives, and a tangy red wine vinaigrette.
Ingredients
- 1 medium boule or similar loaf
- olive oil
- 2 cups cherry tomatoes halved
- 1 cucumber peeled and sliced
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives
- 3 tbsp finely chopped basil
- salt to taste
- Parmesan cheese to taste
Dressing
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- pinch salt
Instructions
- Mix the vinaigrette in a small bowl and allow it to sit and meld while you prepare the rest of the ingredients.
- Bring a large skillet to medium-high heat and add a couple good glugs of olive oil.
- Throw a couple handfuls of bread cubes into the skillet and cook, tossing regularly, until they are crisp on all sides.
- Repeat until all the bread is toasted, adding more olive oil as needed. Salt the bread cubes when they come out of the pan.
- Once all the bread is toasted, you can assemble your salad. Add all the ingredients to a large salad bowl.
- Give the vinaigrette a quick whip with a fork to emulsify and then pour it over.
- Toss the salad and garnish with as much grated parmesan as you like.