Tomato Cucumber Panzanella Salad
Servings 4
Ingredients
Croutons
- 2 cups day old bread cut into ½ inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Basil vinaigrette
- 1 ½ ounces fresh basil leaves
- 1 clove garlic
- 1 ½ tablespoon Dijon mustard
- 2 tablespoon honey
- ¼ cup red wine vinegar
- 2 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Remaining ingredients
- 1 pint baby heirloom tomatoes halved
- 2 Persian cucumbers halved and sliced
- 2 shallots thinly sliced
- 4 cups baby gem lettuce washed and patted dry
- ¼ cup fresh parsley chopped
- ¼ cup scallions thinly sliced
- ¼ cup fresh basil chopped
- 2 teaspoon za'atar seasoning
Instructions
- Preheat oven to 400 degrees F.
- Toss 2 cups day old bread with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a baking sheet and bake until toasted, about 5-7 minutes. Remove from oven and let cool.
- Make the basil vinaigrette by blending together 1 ½ ounces fresh basil with 1 clove garlic, 1 ½ tablespoon Dijon mustard, 2 tablespoon honey, ¼ cup red wine vinegar, 2 tablespoon balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Slowly add ½ cup olive oil while the blender is on, emulsifying the dressing. Set aside.
- Toss together 1 pint halved tomatoes with sliced cucumbers, sliced shallots, baby gem lettuce, croutons, and the salad dressing. Top the salad with fresh parsley, scallions, and basil. Sprinkle za'atar seasoning on top and serve with additional dressing if desired.