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Panzanella Salad
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 4 c rustic sourdough bread, cut in 1" cubes
- 3 Tbsp olive oil
- pinch both salt and pepper
- 2 c atomic grape tomatoes, cut in half
- 2 heirloom tomatoes, cut into 1/2" pieces
- 1 tsp salt
- juice of the tomatoes
- 2 Tbsp shallot, minced
- 2 tsp garlic, minced
- 1/2 tsp Dijon mustard
- 2 Tbsp champagne vinegar
- 3 Tbsp olive oil
- 1/2 c fresh basil leaves, roughly chopped or torn
Instructions
Step 1
Preheat the oven to 400 degrees F.
Step 2
Cut the rustic sourdough bread into 1 inch cubes and place onto a large lined baking sheet. Drizzle with 3 tbsp olive oil and a large pinch of both salt and pepper. Mix to coat all the bread. Place in the oven and cook for 10 minutes until well toasted. Take out and set aside to cool.
Step 3
Meanwhile, slice the grape tomatoes in half and the heirloom tomato into ½ inch pieces. Put cut tomatoes into a bowl and mix with 1 tsp salt.
Step 4
Pour the tomatoes into a colander over a bowl and allow to rest for 10+ minutes (the salt will make the tomatoes release their juice- you want the juice for the dressing!)
Step 6
Enjoy!