Shopping Cart

No products in the cart.

Newsletter

Become a
subscriber

Receive our weekly menus and exclusive discount offers in your inbox. 1-2 emails a week.

Newsletter

Panzanella Salad

Panzanella salad is a classic Tuscan dish that is perfect for summer. It’s a great way to use up stale bread and fresh summer produce. People love it because it’s a refreshing and hearty side dish that can be served with your favorite grilled meats. The salad is also very versatile and can be customized to suit your taste. For example, you can add olives, capers, or even grilled chicken to the salad.

Sourdough bread is an excellent choice for panzanella salad because it has a tangy flavor and a chewy texture that pairs well with the juicy tomatoes and crisp cucumbers. Sourdough bread is also a healthier option than regular bread because it is easier to digest and has a lower glycemic index. In addition, sourdough bread contains beneficial bacteria that help to break down phytic acid, which is an anti-nutrient that can interfere with the absorption of minerals in the body.

If you’re looking for a delicious and healthy summer salad, panzanella is definitely worth trying. Here’s the recipe:

Ingredients:

  • 1 loaf of Local Thyme Bakery’s sourdough bread, cut into cubes
  • 1/2 red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F.
  2. Spread the bread cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
  3. Bake the bread cubes for 10-15 minutes, or until they are golden brown and crispy.
  4. In a large bowl, whisk together the olive oil, red wine vinegar, oregano, crushed red pepper, salt, and pepper.
  5. Add the red onion, cherry tomatoes, and basil to the bowl and toss to combine.
  6. Add the toasted bread cubes to the bowl and toss to coat with the dressing.
  7. Let the salad sit for at least 10 minutes before serving so the bread can soak up the dressing.

Enjoy!