Panzanella Salad // Nourish
4-6 Slices gluten Free Udis or Schars bread, cut into cubes. Equals about 2 cups
1 Tbsp olive Oil
1 Cup cherry, cut in halves and/or 2 Whole Tomatoes Diced
½ Cup chopped Basil
1 Cucumber, chopped
½ Red onion, sliced thin into fourths
½ Cup kalamata olives, strained and cut in half
1/2 Cup parmesan shredded (garnish optional)
1 Tsp salt and pepper
½ Cup olive oil
2 cloves garlic, minced
1/2 Tsp dijon mustard
1/4 Cup red wine vinegar
½ Tsp black pepper
Preheat the oven to 375 degrees. Spread the cubes on a baking sheet and toss them with the 2 tablespoons of olive oil. Bake for 15 to 20 minutes, until they are just toasted. Set the cubes aside to cool.
While the bread is toasting, place the halved tomatoes in a colander and set it over a large bowl. Sprinkle with salt and toss well.
Let the tomato juices collect in the bowl for 5 minutes, tossing the tomatoes occasionally.
Take the tomato juices and mix in the garlic, dijon, vinegar and pepper. Stream in the 1/2 cup olive oil while whisking until the dressing emulsifies.
Place the bread cubes, tomatoes, red onion, kalamata olives, cucumbers and chopped basil in a bowl.
Pour about half of the dressing over top and make sure all the bread cubes are coated. Taste and season with more salt and pepper if desired. Let the mixture sit for 10 – 15 minutes for optimal flavor.
When it’s time to serve, pour on the rest of the dressing and sprinkle with parmesan cheese.
This salad should be eaten within a day or the bread will get soggy.
Recipe provided by Chef Jess Toliver, Jess Delicious Living