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Panzanella Front Street Bakery Bread Salad
This quick and easy panzanella bread salad combines ripe tomatoes with garlic, olive oil, basil and toasted bread to make a delicious meal. Feel free to add ‘extras’ if you have them in the fridge like diced cucumber, sweet peppers or chunks of feta cheese.
2017-06-21
https://www.metro.ca/userfiles/image/recipes/Panzanella_Front_Street_Bakery_Bread_Salad_.jpg
PT05M
PT15M
PT20M
Heat 2 Tbsp. (30 mL) of olive oil in a large non-stick frying pan over medium heat.Add bread cubes and toss to coat in oil.Sprinkle with salt and pepper to taste.Stir frequently, until bread is nicely browned, about 10 minutes.Place chopped tomatoes in a large bowl.Add garlic, basil, red wine vinegar, and remaining olive oil.Season liberally with salt and pepper.Add toasted bread cubes and toss to combine.Serve immediately, or if you have time, let salad sit for 30 minutes before serving to absorb the dressing and flavours.If you have other vegetables like diced cucumber, chopped pepper or feta cheese feel free to add these in to bulk up your salad.
2
Metro
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1/3 cup (80 mL) olive oil, divided
1/2 loaf Front Street Bakery sourdough loaf, roughly cut into 1” chunks
4 vine ripened Tomato, roughly chopped
2 clove garlic, minced
1 bunch basil, roughly chopped
3 Tbsp. (45 mL) red wine vinegar
Extras: diced cucumber, diced orange or yellow peppers, chunks of feta cheese
Panzanella Front Street Bakery Bread Salad
2
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME
Ingredients
-
1/3 cup
(80 mL)olive oil, divided
-
1/2
loaf Front Street Bakery sourdough loaf, roughly cut into 1” chunks
-
4
vine ripened Tomato, roughly chopped
-
2
clove garlic, minced
-
1
bunch basil, roughly chopped
-
3 Tbsp.
(45 mL)red wine vinegar
-
Extras: diced cucumber, diced orange or yellow peppers, chunks of feta cheese
Preparation
Heat 2 Tbsp. (30 mL) of olive oil in a large non-stick frying pan over medium heat.
Add bread cubes and toss to coat in oil.
Sprinkle with salt and pepper to taste.
Stir frequently, until bread is nicely browned, about 10 minutes.
Place chopped tomatoes in a large bowl.
Add garlic, basil, red wine vinegar, and remaining olive oil.
Season liberally with salt and pepper.
Add toasted bread cubes and toss to combine.
Serve immediately, or if you have time, let salad sit for 30 minutes before serving to absorb the dressing and flavours.
If you have other vegetables like diced cucumber, chopped pepper or feta cheese feel free to add these in to bulk up your salad.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
