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Slave-free Tomatoes: Panzanella


  • Yield: 6-8 1x

Ingredients

Scale
  • 3 tbsp. olive oil
  • 1 small French bread, cut into 1-inch cubes (4 cups)
  • 1 tsp. sea salt
  • 2 large, ripe slave-free tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 20 large basil leaves, coarsely chopped
  • Vinaigrette
  • 1 tsp. finely minced garlic
  • 1/2 tsp. stone ground Dijon mustard
  • 3 tbsp. white wine vinegar
  • 1/2 c. olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. 1. Make the croutons. Add 3 tablespoons of olive oil to a large pan. Heat on medium-high heat and add cubed bread. Salt and cook until browned. Set aside.
  2. 2. Make vinaigrette. Add ingredients to a bowl and whisk until emulsified. Set aside.
  3. 3. Add vegetables and basil to a large bowl. Toss with vinaigrette, salt, and pepper. Allow to sit for 1 hour. Just before serving, toss in croutons reserving some for garnish. Panzanella is best served same day. (Croutons become soggy if they sit in the salad too long.)
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