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Sourdough Panzanella Salad

Enjoy this amazing recipe from our good friend Chef Amanda from Hey Darlin


  • 6 ounces cubed bread. I use either Panchancho GF pumpernickel or Promise GF sourdough (available in most grocery stores)

  • 2 tablespoons extra-virgin olive oil

  • 1⁄4 teaspoon fine sea salt Salad dressing

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1⁄2 teaspoon dried oregano, plus extra for garnish

  • 1 large clove garlic

  • 1⁄2 teaspoon fine sea salt

  • Freshly ground black pepper, to taste

  • 1⁄2 small red onion, thinly sliced Salad ingredients

  • 1 pound cherry or grape tomatoes, halved or quartered if large

  • 1 pound additional tomatoes (smaller tomatoes are better), cut into bite-sized pieces

  • 1 small cucumber, thinly sliced into rounds

  • 8 ounces fresh mozzarella, I used boconcini you can use any cheese you like

  • 1⁄3 cup roughly chopped fresh basil

  • 8 thinly sliced Kalamata olives


INSTRUCTIONS

1. To make the croutons: Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy clean-up.

2. Slice your bread* into 1-inch cubes (no larger) and place them on the baking sheet. Drizzle the cubes with the olive oil, sprinkle them with the salt, and toss until thoroughly combined. Bake until deeply golden, about 7 to 10 minutes.

3. Meanwhile, prepare your salad dressing: In a bowl, combine the olive oil, vinegar, oregano, garlic, salt, and a generous amount of black pepper. Whisk until combined.

4. We’re going to add the onion to mellow its flavor and lightly pickle it—first, cut your sliced onion down the middle to make the pieces more manageable. Then, stir the onions into the dressing. Place the bowl in the refrigerator while you assemble the salad.

5. To prepare the salad: Transfer the prepared tomatoes to a large serving platter. Nestle about half of the croutons in between the tomatoes, and distribute the rest on top. Place the cucumber rounds and mozzarella all over the salad.

6. Use a fork or your hands to distribute the lightly pickled onions all over. Give the remaining dressing a stir and drizzle it over the salad. Sprinkle the basil and olives and/or capers on top, followed by a light sprinkling of extra black pepper and dr ied oregano. Ideally, let the salad marinate for 20 minutes (or up to 1 hour) before serving.

There really aren’t any rules. You can add, remove or swap just about any ingredient in this salad and it will be delicious, nutritious and filling.


- Chef Amanda


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