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Panzanella Salad

Sweet cherry tomatoes, cucumbers, olive oil-soaked rustic bread, roasted red peppers & beets; this modern Panzanella makes a satisfying summer supper. Cue the feta!

INGREDIENTS —

SALAD:

  • ½ loaf cut into 1-inch cubes (6 cups)

  • 2 tablespoons extra virgin olive oil

  • 2 pounds ripe tomatoes (cherry or heirloom, sliced into bite-sized pieces)

  • 3 small beets, roasted & sliced

  • 4 ounces cheese (goat cheese or mozzarella)

  • ½ medium-sized red onion, thinly sliced

  • ½ cup basil coarsely chopped (plus additional herbs if you'd like)

  • a pinch of salt + pepper!

VINAIGRETTE:

  • ½ cup extra virgin olive oil

  • ¼ cup red wine vinegar

  • 1 garlic clove grated

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

INSTRUCTIONS —

  1. Heat oven to 400 degrees.

  2. Place cubed bread in a medium-sized mixing bowl. Add 2 tablespoons of olive oil and a pinch of salt, and toss till bread is evenly coated with oil.

  3. Transfer to a lined baking sheet and place in the oven until bread is toasted (9-11 minutes). Set aside to cool.

  4. Add all “Vinaigrette” ingredients to a small bowl and whisk till well combined.

  5. Add the salad ingredients, cooled bread, and vinaigrette to a medium-sized mixing bowl. Toss well!

  6. Let sit for 20 minutes, so flavors build then serve.