Panzanella Salad
Prep time:
Cook time:
Total time:
Serves: 6-8
- 1 small loaf ciabatta, chopped/torn into bite sized pieces
- olive oil
- 1 tbsp Italian seasoning
- 1 cup romaine, shredded
- 8 oz mozzarella balls
- ½ cup grape tomatoes, halved
- ¼ cup banana pepper rings
- ½ red onion, sliced
- ½ cup cucumber, diced
- ½ fresh basil, torn
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- squeeze fresh lemon juice
- 1 tsp salt
- 1 tsp fresh ground pepper
- ½ tsp brown sugar
- Preheat oven to 350 degrees.
- Toss Ciabatta with some olive oil.
- Season with Italian seasoning.
- Spread onto a baking sheet and toast for about 15 minutes or until desired crispiness.
- Toss with romaine, mozzarella, tomatoes, peppers, onion, cucumber and basil.
- In a salad shaker mix together vinegar, olive oil, lemon, salt, pepper and brown sugar.
- Pour dressing over salad or reserve until right before serving.
- Store in fridge until serving.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/panzanella-salad/
3.5.3251