Panzanella Salad
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3⁄4 cup walnut pieces
- 4 tablespoons olive oil, divided
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon fresh cracked pepper
- 2 tablespoons white balsamic vinegar
- 2 cups chopped cherry tomatoes
- 1⁄3 cup pitted and sliced kalamata olive
- 1 green onion, sliced
- 1 small garlic clove, minced
- 1⁄2 bunch shallot, minced
- 6 fresh basil leaves, thinly sliced
- 1⁄2 loaf leftover crusty bread, torn into 1-inch cubes (day or week old)
directions
- in a small bowl, combine walnuts with 1 tablespoons of the olive oil. Heat a small frying pan over medium heat. Add oil-coated walnuts, brown, 3-5 minutes. Remove from heat, season with salt and pepper and let cool.
- In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onion, garlic, shallot, and basil. Mix well and let sit for 5 minutes to develop full flavor. Add bread and walnuts to salad mixture and toss until well combined. Serve immediately.
- TIP: If white balsamic vinegar is not available, substitute regular balsamic vinegar. For added crunch, toast leftover bread before tearing or cutting into cubes.
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