On the menu tonight – Panzanella Salad! I whipped up a light lunch today using some Cranberry Walnut bread we had in the fridge. There aren’t too many ingredients and you likely already have most of what you would need to make this simple but DELICIOUS meal. Audrey said it’s the best thing she’s ever eaten, so you should definitely try this one. Let me know how it turns out!
Panzanella Salad
(No Ratings Yet)
Loading...Panzanella Salad
Ingredients
- Ingredients:
- ½ loaf Cranberry Walnut bread – cubed (approx. ¼ - ½ In. cubes)
- 1 medium tomato – seeded and diced
- 1/8 - 1/4 red onion – finely diced
- 1 avocado - diced
- ¼ seedless cucumber - diced
- Salt & pepper
- Dressing:
- ½ cup olive oil
- 2 tbsp red wine vinegar
- Dijon mustard
- Salt & pepper
- ½ shallot, minced
Instructions
Pre-heat oven to 350.
Cut the Cranberry Walnut bread into cubes. Put the cubed bread on a sheet pan and sprinkle with olive oil.
Bake the cubed bread until browned, approximately 5 minutes.
While the bread browns, dice your veggies.
Now it’s time to make the dressing. Combine the olive oil, Dijon mustard, red wine vinegar, minced shallot, and whisk in a large bowl.
Season with Salt & pepper to taste.
Once you are happy with the dressing, add your veggies and gently mix together to coat with dressing.
Add your toasted bread cubes to the bowl and gently mix to coat all the croutons.
Serve immediately.
