Panzanella Salad

I’m not going to be that food blogger today. You know, that one that tells you 17 paragraphs about her crazy day and forces you to scroll through pages and pages of feelings to find the recipe you were hunting for.

All I’m going to say is, I love tomatoes, & I love bread.

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Make this.
You’re welcome.

Panzanella Salad.

2 cups sliced tomatoes, (I used yellow mini heirlooms and red campari, use what you have)
1 loaf of your favorite bread, cubed. (I used a sprouted wheat, I love seedy bread, plus, health, ya know?) (side note, this is a great way to use up leftover//day old bread)
1 cup chopped cucumber
1/2 cup torn basil
1/2 cup thinly sliced red onion
1/4 cup freshly chopped Italian Parsley.
1/4 cup Avocado Oil, or Extra Virgin Olive Oil.
Salt & Pepper to taste

Preheat oven to 350, toss cubed bread with a few tablespoons of oil, and bake until crisp, tossing every 5-8 mins. Should be done after 20 mins.
While bread is toasting, combine everything else, including salt & pepper. The salt reacting with the tomatoes will create a dressing with the oil, super yum.

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Once the bread has become a crouton, allow to cool for 10 mins, and then add to rest of salad.
Toss to combine, and serve in a large bowl, it’s really beautiful with all of the colors & textures.
Serve with grilled fish or chicken, and a hearty veggie, like asparagus or zuchinni.

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As always, thanks for hanging!
Let me know if you recreate this recipe, & if you do, tag me on Instagram! -@aubreystrawb_rny





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