Panzanella Salad with Roasted Tomatoes
Ingredients
- 3 Tbsp. extra virgin olive oil (EVOO)
- 1 small loaf of French bread, cut into 1” cubes
- 1 tsp kosher salt
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 large tomatoes, sliced into 4-5 horizontal slices
- 1 seedless cucumber, unpeeled, cut into ½” pieces
- 1 red pepper, seeded, cut into 1” pieces
- 1 yellow pepper, seeded, cut into 1” pieces
- 20 large fresh basil leaves cut into thin slivers
- 2 cups spring mix salad greens
- Shaved parmesan cheese
Dressing Whisk together~
- 3 Tbsp. balsamic vinegar
- ½ tsp Dijon mustard
- 2 cloves garlic, crushed
- Salt & pepper
- ½ cup EVOO
Instructions
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Place tomatoes on a sheet pan covered with parchment paper, cut side up.
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Drizzle with a small amount of EVOO and balsamic vinegar, 2 minced cloves of garlic, kosher salt, pepper, and a light sprinkle of sugar.
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Roast at 450’for 25-30 minutes until tomatoes are concentrated and beginning to caramelize. Cool and cut into chunks.
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While tomatoes are roasting, heat oil in a large saute pan. Add bread cubes and salt and cook over low-medium heat tossing frequently for 10 minutes until lightly browned on all sides. Add more oil if needed.
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Mix all salad ingredients and dress, adding croutons and tomatoes just before serving.