Panzanella Salad
You can never have too many Mediterranean recipes, so give Panzanella Salad a try. This lacto ovo vegetarian
Panzanella Salad
Details
- Servings: 1
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- mediterranean
Ingredients
- 10 ounces very ripe tomatoes chopped (include any juices)
- 1 Japanese cucumber or 2 Lebanese cucumbers, chopped
- 2 tablespoons minced onion or shallot
- ¼ cup olives or capers, chopped
- 5 ounces stale crusty bread, torn into small pieces (about 3 cups)
- 2 tablespoons olive oil
- 2 cloves of garlic minced
- 10 leaves basil, hand-torn
- For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt (halve if using table salt)
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