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Panzanella Salad with Roasted Tomatoes

Author Fair Street Interiors

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

  1. Place tomatoes on a sheet pan covered with parchment paper, cut side up.

  2. Drizzle with a small amount of EVOO and balsamic vinegar, 2 minced cloves of garlic, kosher salt, pepper, and a light sprinkle of sugar.

  3. Roast at 450’for 25-30 minutes until tomatoes are concentrated and beginning to caramelize. Cool and cut into chunks.

  4. 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.

  5. Mix all salad ingredients and dress, adding croutons and tomatoes just before serving.