Tomato Panzanella Salad
Take a trip to Tuscany this summer with a fresh and juicy Tomato Panzanella Salad featuring fresh ingredients and a homemade basil vinaigrette.
Servings: 6
Calories: 376kcal
Equipment
Ingredients
Panzanella Salad
- 1/2 of a large baguette, cut into 1 inch cubes
- 1 tablespoon olive oil
- pinch of kosher salt
- 1 1/2 cups Campari tomatoes diced
- 4 Persian cucumbers
- 8 ounces feta cheese in brine, crumbled
- 1/4 cup red onion, very thinly sliced
Basil Vinaigrette
- 2 cups packed basil leaves, more for serving
- 1/4 cup fresh mint leaves, more for serving
- 1 clove garlic, chopped
- 1 shallot, chopped
- 1/2 cup extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 350° F.
- Place cubed baguette on a sheet pan. Drizzle with olive oil and sprinkle a pinch of kosher salt over the bread. Using your hands, toss to coat. Bake for 10-15 minutes or until bread is toasted and golden brown on the edges.
- Layer the toasted baguette, diced tomatoes, Persian cucumbers, feta cheese, and red onion on a serving platter. Drizzle with basil vinaigrette, garnish with fresh mint and basil leave and serve.
Basil Vinaigrette
- While the bread is toasting, prepare the vinaigrette. Place basil, mint, garlic, shallot, olive oil, lemon juice, red wine vinegar, kosher salt, and black pepper in a food processor.
- Blend until smooth. Taste and season with more salt and pepper if needed.
Notes
- White balsamic vinegar can be used in place of red wine vinegar.
- Leftover basil vinaigrette can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 376kcal | Carbohydrates: 24g | Protein: 10g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 34mg | Sodium: 846mg | Potassium: 252mg | Fiber: 2g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 8mg | Calcium: 245mg | Iron: 2mg
