An excellent way to use up several day old bread, and perfect for the summertime!
Roasted Panzanella
Prep time
Cook time
Total time
Author: Dara Boxer
Serves: 8
Ingredients
- 1 loaf Italian bread, cut into bite sized cubes
- ½ cup olive oil, plus more as needed
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 red onion, thinly sliced
- kosher salt
- 1 pint cherry tomatoes, sliced
- 1 English cucumber, quartered and sliced into ½" moons
- ½ cup julienned fresh basil
- 2 cups chopped sturdy greens, such as romaine
- Parmesan cheese shavings for garnish
VINAIGRETTE- ½ cup white wine vinegar
- 1 teaspoon Dijon mustard
- ¾ cup olive oil
- 1 clove garlic
- kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400-degrees. Line baking sheet with parchment paper. Generously coat bread, bell peppers, and onion with oil. Season lightly with kosher salt. Roast until lightly charred, about 10 minutes.
- Meanwhile, in a small bowl, whisk together vinaigrette ingredients until emulsified.
- In a large bowl, toss the roasted bread, peppers, onion, tomatoes, cucumber, basil, and greens. Season with kosher salt and freshly ground black pepper.
- Add the vinaigrette and toss the ingredients to evenly distribute the vinaigrette; let salad stand for 10 minutes before serving. Garnish with the parmesan.