Gals, meet my favorite salad – The Tuscan Panzanella! I literally made this 2 times last week. Once when I had a playdate with a couple mama friends, and the next for dinner because my husband also loves this one and requested it!
Tuscan Panzanella Salad – serves 6
1 cucumber, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint cherry tomatoes, halved
1/2 cup kalamata olives, halved
8 oz feta cheese, chopped
1/2 red onion, sliced
**Homemade Croutons (recipe below)**
2 garlic cloves, minced
1 tsp dried oregano
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp dijon mustard
1 tsp salt
pepper to taste
1.) While the croutons are toasting, begin to chop up all the vegetables, cheese, and olives.
2.) Whisk all of the dressing ingredients together.
3.) Pour dressing over salad and toss.
4.) Add in toasted croutons and mix together. Serve immediately or cover and put in fridge.
Loaf of bread (any kind) – torn or cut into small bite-sized pieces
Extra Virgin olive oil
Drizzle a good amount of olive oil in pan. Toss in the torn bread and sprinkle liberally with salt. Saute bread at med-high heat until well toasted. Add more olive oil and salt to taste.