My Cart (0)
Log In
Classic Panzanella Salad
For the salad:
- 1 baguette; halved and charred on a grill and cut into 1/2 inch cubes
- 1 small container cherry tomatoes; halved
- 1 cucumber; cut into thin half moons
- 1 sweet yellow pepper; seeded and diced large
- 1 small red onion; diced or shaved
- 4-5 cloves garlic; minced
- Fresh parsley, as desired; chopped
- Fresh basil, as desired; chopped
For the dressing:
- Balsamic vinegar (I like one that is sweet); as desired
- EVOO; as desired
- Salt and fresh cracked pepper
In a large bowl, combine all vegetables, garlic, bread and herbs and toss to combine. Drizzle as desired with balsamic vinegar, EVOO and season with salt and pepper to taste. I like to let it sit for a while so the bread soaks up lots of the dressing!
Posted in: Appetizers, Courses, Dietary Considerations, Fall, From the Learning Center, Learning Center, salads, Seasonal, Sides, Spring, Summer, Vegan, Vegan Appetizers, Vegan Fall, Vegan Learning Center, Vegan Salads, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
