Panzanella Salad

Name: Panzanella Salad
Total time: 30 min
Ingredients: 8 oz Bread; 7 tbsp Olive oil; Salt; Black pepper; 1 ½ lb Tomato; ½ Cucumber; ¼ Red onion; 2 tbsp Parsley, chopped; 2 tbsp Red wine vinegar; 1 tsp Dijon mustard; 1 clove Garlic

By Spend With Pennies · 30 min

Ingredients

Bread8 oz
Olive oil7 tbsp
Salt
Black pepper
Tomato1 ½ lb
Cucumber½
Red onion¼
Parsley · chopped2 tbsp
Red wine vinegar2 tbsp
Dijon mustard1 tsp
Garlic1 clove

Instructions

Preheat the oven to 425°F and tear the bread into 1-inch pieces.
Toss the bread on a large baking sheet with 3 tablespoons olive oil, 1/2 teaspoon kosher salt (or to taste) and 1/4 teaspoon black pepper.
Bake until lightly browned, about 10 to 12 minutes, then let it cool completely.
In a large bowl, whisk the 1/4 cup olive oil, red wine vinegar, Dijon mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add the tomatoes, onion, cucumber and parsley, then the bread, and toss well.
Let it rest for 15 minutes, tossing occasionally.
Finish with extra parsley, basil, and salt and pepper to taste.

Summarized from Spend With Pennies's video. Watch it for the details.

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