Panzanella
A hearty tuscan bread and tomato salad with chunky vegetables and balsamic vinegar.
Servings: 4
Ingredients
- 12 inch loaf of Italian bread or ciabatta
- 4 tablespoons of olive oil
- 1 teaspoon of garlic salt
- 1 teaspoon of dried basil
- 1/4 teaspoon of black pepper
- 3 large vine ripened tomatoes, chopped
- 1 small english cucumber, chopped
- 1/2 cup of red onion, thinly sliced
- 2 tablespoons of capers, drained
- 8-10 leaves of fresh basil, thinly sliced
- extra virgin olive oil and balsamic vinegar
- sea salt and black pepper
Instructions
- Preheat your oven to 375
- Tear the bread into bite sized pieces and transfer onto a baking sheet
- Drizzle with 4 tablespoons of olive oil and toss to combine
- Season with garlic salt, dried basil and black pepper and toss until evenly distributed
- Bake in a 375 degree oven for 8-12 minutes or until as crisp as you prefer
- Large chop all of the vegetables and place them into a large mixing bowl
- Add the capers, fresh basil, olive oil, balsamic vinegar, a generous pinch of sea salt and black pepper and toss to combine
- Add the browned baguette cubes and mix until all of the ingredients are fully combined
- Enjoy!