I love interesting salads, you know, with lots of stuff going on inside them and this Tuscan Bread Salad, also know as Panzanella, is one of my favorites. I’ve been making this on and off for ages but nothing compares to the real thing I had in Italy a few years back – crusty bread, fresh herbs, juicy tomatoes and the deep, sweet bite of balsamic vinegar makes this salad pretty incredible. Its fresh, its easy and hearty enough to sit as the only side dish on your menu.
much love!
jess
Tuscan Bread Salad
Author:
Ingredients
- 4 cups torn bread, toasted
- 1 cup mini mozzarella balls, drained
- ½ cup basil, chiffonade
- 3 cups pearl tomatoes, halved
- ½ cup red onions, sliced
- 1 cup cucumbers, sliced
- ½ cup feta, crumbled
- 3 tablespoons canola oil
- Salt & Pepper, to taste
- Balsamic Dressing
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 2 cloves of garlic, minced
- 1 tablespoon dijon mustard
Instructions
- In a large skillet, heat canola oil on medium high and add the torn bread, salt and pepper to taste. Turn and toast until outside is crispy and golden brown while still chewy on the inside. While bread is toasting, in a small bowl, whisk all the dressing ingredients and set aside.
- Remove toasted bread from heat and pour in a large bowl. Let cool for 5 minutes, then add the remaining ingredients. Pour the dressing over and toss to coat. Serve immediately.
Leave a Reply