Panzanella Salad

panzanella bread salad with tomatoes and olivesIngredients:
4 c. 1” cubes of bread (try a bordelaise sourdough bread for this recipe)
½ Spanish or red onion, roughly chopped
½ c. + 1 Tbsp. Tuscan Herb Olive Oil
2 Tbsp. Sicilian Lemon White Balsamic
Saltwest Naturals Smashed Peppercorn Sea Salt
2 c. whole cherry tomatoes, cut in half
1 c. pitted mixed olives
1 Tbsp. Fig Balsamic
1 tsp. Smak Dab White Wine Herb Mustard
Preheat the oven to 325F. Line a baking tray with parchment paper. Place the bread cubes and onion in a bowl. Drizzle with ½ cup olive oil and the Sicilian Lemon White Balsamic and toss to ensure everything is well coated.

Spread them onto the prepared baking tray and sprinkle with Smashed Peppercorn to taste. Bake the bread and onion for 10 minutes, and then remove the baking tray from the oven. Using a spatula turn the croutons over and bake for an additional 5 minutes, or until they’re golden brown and the onion is lightly roasted (its edges should be curling a little and just turning brown). Remove from the oven and allow to cool on the baking tray.
Meanwhile, roughly chop the olives. Add them and the cherry tomatoes to a large salad bowl.
In a small mixing bowl, whisk together the 1 Tbsp. Tuscan Herb olive oil, Fig Balsamic, and mustard. Drizzle this dressing evenly over the tomatoes and olives. Toss to combine.

Finally, add the croutons and onion mixture and toss gently to combine. The dressing will be very light – you don’t want the bread to be soggy. Serve immediately.

Tested in our Italy Cooking Class.

Try it with black olives too! See below:

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