Panzanella Salad

Category, , DifficultyIntermediate
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
Prep Time30 minsCook Time15 minsTotal Time45 mins
We love a Panzanella Salad. For this recipe, you can use whatever type of bread you wish, we used a hearty loaf of Tuscan bread. This salad is great for the warm nights ahead! Serve this up as a side dish or as the main course. The asparagus and tomatoes add a bright fresh note which marries beautifully with the acidic vinaigrette that gets soaked up by the crusty bread cubes. Yum!
Salad Ingredients
 6 cups bread, cut into 1" cubes
 2 cups cherry tomatoes, halved
 ½ red onion, thinly sliced
 1 bunch of asparagus
 1 lemon
 handful of parsley
 ½ tsp crushed red pepper
 salt & pepper
Dressing Ingredients
 1 tbsp lemon juice
 1 tbsp shallot, minced
 1 tsp dijon mustard
 salt & pepper
1

Preheat the oven to 350°F. Arrange the bread cubes in a single layer on a large baking sheet. Toss the bread cubes with 4 tbsp. Tuscan Herb Olive Oil, ½ tsp. crushed red pepper flakes, salt & pepper. Bake for 12 - 15 minutes, or until the outside of the bread is crusty but the inside is still soft. Remove from oven and allow them to cool.

2

Half the cherry tomatoes and place into a strainer or colander that sits over a bowl. Generously salt the tomatoes and allow the tomato juices to drip into the bowl below. We will use these juices for the dressing later.

3

Hold the asparagus spear firmly on each end and gently snap them in half. It will naturally snap so that the woody stems will break off! Slice the rest of the spear on a bias. Boil in salted water for no longer than 3 minutes. Remove from the water and transfer straight into an ice bath to stop the cooking!

4

In the bowl that has the tomato juices, add 3 tbsp. Tuscan Herb Olive Oil, 2 tbsp. Australian Hojiblanca EVOO, 2 tbsp. Oregano White Balsamic, 1 tbsp. lemon juice, 1 tsp. dijon mustard, 1 tbsp. minced shallot and salt & pepper. Whisk all ingredients together until emulsified and set aside to allow the flavors to meld for at least 5 minutes.

5

Once the bread is cooled, toss the cubes in the dressing. Add the tomatoes, asparagus, red onion, 2 tbsp. of parsley and gently toss again to combine. Pour salad into a large serving bowl and finish with parsley and lemon wedges for a garnish!

Ingredients

We love a Panzanella Salad. For this recipe, you can use whatever type of bread you wish, we used a hearty loaf of Tuscan bread. This salad is great for the warm nights ahead! Serve this up as a side dish or as the main course. The asparagus and tomatoes add a bright fresh note which marries beautifully with the acidic vinaigrette that gets soaked up by the crusty bread cubes. Yum!
Salad Ingredients
 6 cups bread, cut into 1" cubes
 2 cups cherry tomatoes, halved
 ½ red onion, thinly sliced
 1 bunch of asparagus
 1 lemon
 handful of parsley
 ½ tsp crushed red pepper
 salt & pepper
Dressing Ingredients
 1 tbsp lemon juice
 1 tbsp shallot, minced
 1 tsp dijon mustard
 salt & pepper

Directions

1

Preheat the oven to 350°F. Arrange the bread cubes in a single layer on a large baking sheet. Toss the bread cubes with 4 tbsp. Tuscan Herb Olive Oil, ½ tsp. crushed red pepper flakes, salt & pepper. Bake for 12 - 15 minutes, or until the outside of the bread is crusty but the inside is still soft. Remove from oven and allow them to cool.

2

Half the cherry tomatoes and place into a strainer or colander that sits over a bowl. Generously salt the tomatoes and allow the tomato juices to drip into the bowl below. We will use these juices for the dressing later.

3

Hold the asparagus spear firmly on each end and gently snap them in half. It will naturally snap so that the woody stems will break off! Slice the rest of the spear on a bias. Boil in salted water for no longer than 3 minutes. Remove from the water and transfer straight into an ice bath to stop the cooking!

4

In the bowl that has the tomato juices, add 3 tbsp. Tuscan Herb Olive Oil, 2 tbsp. Australian Hojiblanca EVOO, 2 tbsp. Oregano White Balsamic, 1 tbsp. lemon juice, 1 tsp. dijon mustard, 1 tbsp. minced shallot and salt & pepper. Whisk all ingredients together until emulsified and set aside to allow the flavors to meld for at least 5 minutes.

5

Once the bread is cooled, toss the cubes in the dressing. Add the tomatoes, asparagus, red onion, 2 tbsp. of parsley and gently toss again to combine. Pour salad into a large serving bowl and finish with parsley and lemon wedges for a garnish!

Panzanella Salad

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