Panzanella Salad
OUT WEST: Food & Lifestylewww.outwestlifestyle.comPanzanella Salad is simple and fresh with vine ripened tomatoes, olives, cucumber, peppers, basil, rustic bread and red wine vinaigrette.
Servings: 4
Ingredients
- 1 lb. rustic day old bread cubed
- 1 tbsp. olive oil
- 1/2 English cucumber sliced in quarter pieces
- 1/2 cup Castelvetrano olives pitted
- 1/2 cup Piquillo peppers sliced in strips
- 2 cups mixed cherry and grape tomatoes halved
- 1 large shallot thinly sliced
- 1/2 cup fresh basil torn
Vinaigrette
- 1/2 cup red wine vinegar
- 1/2 cup smoked olive oil
- 2 tbsp. agave nectar
- 1 large garlic clove grated
- salt and pepper
Instructions
Vinaigrette
- Place oil, vinegar, agave, salt and pepper in a small jar. Cover and shake until combined. Mason jars work perfect for this.
Panzanella Salad
- Preheat oven to 375 degrees. Cut day old rustic bread into bite sized cubes. Place on a sheet pan. Drizzle with olive oil. Bake for about 15 minutes until toasted.
- Place cucumber, olives, peppers, tomatoes and shallot in a large bowl. Toss with about 1/2 of the vinaigrette. Fold in toasted bread cubes. Slowly add remaining vinaigrette as needed being careful not to over dress the salad. The vinaigrette will soak into the bread over time. Fold in fresh basil leaves. Let site 30 minutes.Serve with freshly grated parmesan if desired.