Panzanella Salad

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Adapted from the Easy Panzanella Salad recipe by Holly Nilsson

Prep time: 25 minutes

Cook time: 10 minutes

Makes 8 servings

Ingredients 

*Ingredients currently available at the farmers’ market

• 6 cups crusty bread*, torn into pieces
• ¼ cup olive oil
• salt and pepper to taste
• 1 pound fresh tomatoes*
• ¼ red onion* thinly sliced
• 2 tablespoons fresh herbs basil*, oregano*, and parsley*
• 1 cup cheese curds*
• 1 cup cucumbers*, sliced
• ½ cup kalamata olives pitted

For the dressing:

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar or white balsamic vinegar
• salt & pepper

Instructions 

1. Preheat oven to 375°F.
2. Place bread in a large bowl and toss with olive oil, salt & pepper.
3. Bake until lightly browned and dried, 10-12 minutes. Cool.
4. Whisk together ¼ cup of olive oil and balsamic vinegar.
5. Place all salad ingredients in a large bowl and drizzle with dressing.
6. Gently toss and let sit 15 minutes, tossing occasionally.
7. Top with herbs and fresh pepper. Serve.