Panzanella (Bread and Tomato Salad) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 cup(s) bread cut into 1 cubes |
1/2 cup(s) extra virgin olive oil |
1/2 cup(s) red wine vinegar |
1/4 cup(s) fresh lemon juice |
1/4 cup(s) fresh parsley minced |
1 teaspoon(s) garlic minced |
salt and pepper to taste |
3 cucumbers peeled, seeded and cut in 1/2 cubes |
3 large ripe tomatoes cut into 1/2 cubes |
1 large red onion cut into 1/2 cubes |
1/2 cup(s) pitted kalamata olives |
1/2 cup(s) fresh basil leaves |
1/2 cup(s) parmesan cheese shavings |
Directions:
1. Preheat oven 350 degrees
2. Spread bread on baking sheet
3. Bake, shaking the pan once or twice, until browned, 10-15 minutes
4. (I like the bread grilled, it gives it a great taste...if you have the time)
5. Whisk together until blended: olive oil, vinegar, lemon juice, parsley, garlic, salt and pepper
6. In a salad bowl, toss the cucumbers, tomatoes, red onion, olives and fresh basil. Mix in croutons and salad dressing, sprinkle with parmesan cheese.
7. Serve at once
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