Toasted Panzanella Salad with Tomatoes and Fennel
Salads are a satisfying way to get those necessary servings of fruits, vegetables and grains. This recipe—also know as “bread salad”—is also thrifty, as it uses up leftover, day-old bread. Tossed with aromatic vegetables and herbs and just enough dressing to moisten, it makes for a healthy menu item.
4 to 6 oz. sourdough bread with crust, preferably day old, cut into ¾-in. cubes
1/4 cup extra virgin olive oil, divided
2 tbsp. pine nuts, toasted
3 to 4 tomatoes, cores removed, cut into 3/4-in. cubes
1 small fennel bulb, very thinly sliced (about 10 oz. minus the top)
1/2 small red onion, very thinly sliced
1/4 cup black olives (kalamata or Gaeta) pitted and cut in slivers
1/4 cup basil leaves, loosely packed, torn
1 tbsp. white balsamic vinegar
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 350°F. In large bowl, toss bread with 2 tbsp. of the olive oil. Spread bread on baking sheet; bake10 to 12 min. or until nicely toasted.
- Return toasted bread cubes to bowl. Add pine nuts, tomatoes, fennel, onion, olives and basil.
- In small bowl, whisk vinegar with remaining 2 tbsp. olive oil. Add garlic; season dressing with salt and pepper. Pour dressing over salad. Toss and let stand for 5 min.; check seasoning and serve.