Panzanella Salad

4 cups 1” cubes of bread
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
1 c. pitted mixed olives
1 Tbsp Fig Balsamic
1 tsp Smak Dab White Wine Herb Mustard
1 tsp honey

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, 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, halve the cherry tomatoes and roughly chop the olives, and divide them evenly between two serving bowls.
In a small mixing bowl, whisk together the 2 Tbsp. olive oil, the Fig Balsamic, mustard and honey. Drizzle this dressing evenly over the tomatoes and olives. Toss to combine.
Divide the onion evenly between the bowls and toss gently to combine. Finally, divide the croutons between the bowls and toss gently to combine. The dressing will be very light – you don’t want the bread to be soggy. Enjoy immediately.

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