panzanella salad
This is a very popular recipe among my foodie friends! I never heard of it til they mentioned it to me, so I tried it and it was DELICIOUS! All my guests loved it too! Its basically a seasoned bread salad...no lettuce! But oh so tasty! I added my photo.
prep time
30 Min
cook time
20 Min
method
---
yield
8 serving(s)
Ingredients
- 6 cups day old italian bread, torn into bite size pieces
- 1/3 cup olive oil, extra virgin
- - salt & pepper to taste
- 3 cloves minced garlic-fresh
- 1/4 cup olive oil, extra virgin
- 2 tablespoons balsamic vinegar
- 4 medium ripe tomatoes, cut into wedges
- 3/4 cup sliced red onions
- 10 - basil leaves-shredded
- 1/2 cup pitted and halved green olives
- 1/4 cup pitted and halved manzanilla olives
- 1/2 cup sliced, marinated artichoke hearts
- 1 cup fresh mozzarella, cut into bite size pieces
How To Make panzanella salad
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Step 1Preheat oven to 400 degrees F (200 degrees C).
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Step 2In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
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Step 3While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
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Step 4Gently toss together the bread, and all remaining ingredients.
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Step 5Toss with the vinaigrette and let stand for 20 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
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