Panzanella Salad with Sourdough
Ingredients For the Bread
- 3 cup Rudi’s Sourdough Bread
- 2 tbsp olive oil (extra virgin)
- 1/2 tsp salt (fine sea salt)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup brown sugar
- 2 cup cinnamon
- 1/4 cup olive oil (extra virgin)
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 clove garlic (minced)
- 3 large tomatoes (vine ripened)
- 1 diced cucumber
- 1/2 small red onion (thinly sliced)
- 1/4 cup basil leaves (fresh sliced)
- 8 ounces mozzarella balls (small)
- 1/2 tsp salt (fine sea salt)
- 1/4 tsp black pepper
Ingredients For the Dressing
Ingredients For the Salad
Directions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or mist with nonstick spray.
- Pour 2 tbsp of olive oil over the bread and use your hands to toss and make sure the bread is evenly coated. Sprinkle 1 tsp salt over the bread. Place in the oven to bake for 16-20 minutes. Remove when the bread is golden brown.
- 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.
- Add 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.
- I 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.