Layered Panzanella Salad

Name: Layered Panzanella Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 ounces ciabatta or crusty sourdough bread, preferably stale (¼th of a standard 1-pound loaf or 3 cups cubed); 2 tablespoons extra-virgin olive oil; ¼ teaspoon fine sea salt; 3 tablespoons red wine vinegar; ½ teaspoon dried oregano, plus extra for garnish; 1 large clove garlic; ½ teaspoon fine sea salt; Freshly ground black pepper, to taste; ½ small red onion, thinly sliced; 1 pound cherry or grape tomatoes, halved or quartered if large; 1 pound additional tomatoes (smaller tomatoes are better), cut into bite-sized pieces; 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds; 8 ounces fresh mozzarella, optional (buy small mozzarella balls or tear a larger ball into bite-sized pieces); ⅓ cup roughly chopped fresh basil (about ½ ounce); 2 tablespoons (total) thinly sliced Kalamata olives and/or capers

Instructions

Prep:30minCook:10min

This panzanella salad recipe is the best! It features loads of ripe tomatoes and fresh summertime produce, homemade croutons, and a light vinaigrette. Layering the ingredients on a large platter is key. Recipe yields 1 large salad, enough for 8 side servings.

Updated at: Sun, 24 Nov 2024 06:32:29 GMT