Adapted from the Easy Panzanella Salad recipe by Holly Nilsson
Prep time: 25 minutes
Cook time: 10 minutes
Makes 8 servings
Ingredients
*Ingredients currently available at the farmers’ market
- 6 cups crusty bread*, torn into pieces
- ¼ cup olive oil
- salt and pepper to taste
- 1 pound fresh tomatoes*
- ¼ red onion* thinly sliced
- 2 tablespoons fresh herbs basil*, oregano*, and parsley*
- 1 cup cheese curds*
- 1 cup cucumbers*, sliced
- ½ cup kalamata olives pitted
For the dressing:
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar or white balsamic vinegar
- salt & pepper
Instructions
- Preheat oven to 375°F.
- Place bread in a large bowl and toss with olive oil, salt & pepper.
- Bake until lightly browned and dried, 10-12 minutes. Cool.
- Whisk together ¼ cup of olive oil and balsamic vinegar.
- Place all salad ingredients in a large bowl and drizzle with dressing.
- Gently toss and let sit 15 minutes, tossing occasionally.
- Top with herbs and fresh pepper. Serve.
