Sourdough Panzanella With Kale And Hardboiled Egg Recipes

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SOURDOUGH PANZANELLA SALAD



Sourdough Panzanella Salad image

Make a sourdough panzanella salad recipe to serve at your next backyard barbecue!

Provided by Madeline

Categories     Side

Time 40m

Number Of Ingredients 10

12oz sourdough bread (about 1/2 a large loaf)
4 tbsp extra virgin olive oil - separated
1 tsp salt
1/2 a red onion
12oz cherry tomatoes
1/4 cup packed fresh basil leaves
2 tbsp red wine vinegar
1/2 tsp dreid oregano
1/4 tsp crushed red pepper
Flakey sea salt for topping

Steps:

  • Preheat oven to 400F and line a baking sheet with parchment paper. Cut the sourdough bread into cubes and lay on the parchment lined baking sheet.
  • Pour 2 tbsp of olive oil over the bread and use your hands to toss and make sure the bread is evenly coated. Sprinkle 1 tsp salt over the bread. Place in the oven to bake for 16-20 minutes. Remove when the bread is golden brown.
  • While the bread cubes toast, cut the red onion into thin slices. Cut the cherry tomatoes in half and slice the basil into ribbons. Whisk together red wine vinegar, the other 2 tbsp olive oil, dried oregano and crushed red pepper in a small bowl and set to the side.
  • Add the toasted bread cubes to a large mixing bowl along with the red onion, tomatoes and basil. Pour the vinaigrette over top and toss until all of the bread and veggies are evenly coated.

Nutrition Facts : ServingSize 1 cup, Calories 252 calories, Sugar 4.7 g, Sodium 733.4 mg, Fat 10.9 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 33.1 g, Fiber 2.2 g, Protein 6.8 g, Cholesterol 0 mg

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