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PANZANELLA SALAD

Would You Like Some Salad With Your Juicy Croutons?


INGREDIENTS:
4 cups 2-inch cubes of crusty bread
1/2 red onion, roughly chopped
1/2 cup + 2 tsp Tuscan Herb olive oil
2 tbsp Sicilian Lemon white balsamic
Sea salt
Freshly ground black pepper
2 cups cherry tomatoes, halved vertically
1 cup pitted mix olives, roughly chopped
1 tbsp Fig Dark balsamic
1 tsp Dijon mustard
1 tsp honey

DIRECTIONS:
Pre-heat oven to 325 degrees. Line rimmed baking sheet with parchment. In a large bowl, place bread and onions, 1-1/2 cup olive oil and Sicilian Lemon balsamic, then toss. Spread on baking sheet and sprinkle with salt and pepper. Bake for 5 minutes, then remove from oven, turn over bread cubes and bake for additional 4 minutes until just golden brown. Remove from oven and set aside. In a small mixing bowl whisk 2 tbsp olive oil, Fig balsamic, honey and mustard. In a medium bowl, place tomatoes, olives and bread cubes. Pour dressing evenly over tomatoes and olives. Toss to combine. The classic is to have the dressing soak into the bread.  

Source: ITALY by Emily Lycopolus with our version