While the bread cubes toast, cut the red onion into thin slices. Cut the cherry tomatoes in half and slice the basil into ribbons. Whisk together red wine vinegar, the other 2 tbsp olive oil, dried oregano and crushed red pepper in a small bowl and set to the side.
4Add the toasted bread cubes to a large mixing bowl along with the red onion, tomatoes and basil. Pour the vinaigrette over top and toss until all of the bread and veggies are evenly coated.
5I prefer to make this panzanella salad a day in advance so that it has time to sit in the fridge and all of the flavors come together.
Note
This recipe was created by our Registered Dietitian, Jessie Schafer. Her favorite things about this dish are the torn and toasted pieces of sourdough bread, which are the star in this perfect summer side dish. Serve it with grilled chicken or as a potluck contribution that everyone will love to taste. Just add the dressing before serving.
Keywords: home made, sourdough, summer, Panzanella