A Yummy Panzanella Salad Recipe
It’s not the healthiest of salads, but it is definitely one of my favorites. The panzanella salad is essentially a bread salad that is light, flavorful and filling. I love the idea of serving it when you have dinner guests over because it’s a nice surprise from a typical salad. With my recipe you get decadent butter fried bread, acidity from tomatoes, salty parmesan, sharp red onions and fresh herbs. So easy to make, this is a recipe you’re going to want to make over and over again.
Baguette or what ever type of loaf bread that you have that you can cut into squares. Stale bread it better, but a new loaf is fine as well.
Cherry tomatoes (half a pint)
1/3 cup of grated parmesan cheese (from a real chunk of parmesant, not the one from the Kraft shaker bottles)
1/4 cup of sliced red onion
1/3 cup of balsamic vinaigrette
Big sprinkle of fresh grounded pepper
Cut up your bread into cubes, I like doing it a little smaller than an inch x inch x inch.
Melt your butter in a pan and fry all sides of your bread cubes in it until it’s a nice golden brown.
Cut all of your cherry tomatoes in half.
Now all you do is in a big bowl, toss your bread, tomatoes, red onion and balsamic vinaigrette together.
Top this with your freshly grounded pepper, cheese and fresh basil.
Present and serve.