Tuscan Panzanella Salad with Salsa Verde Italiano

Tuscan Panzanella Salad with Salsa Verde Italiano


Serves 4-6

Preheat oven to 325°

Toss together:
1 large loaf peasant bread or any hearty artisan style bread, cut into 1”-2″ cubes, about 4 cups
. Drizzle with ¼ cup olive oil and 2 cloves garlic, minced

Spread out onto a sheet pan in a single layer and bake for about 10-15 minutes until dried out, but not too toasted.  Set aside.  This can be done a day ahead and stored in an airtight container.

Whisk together:
1/4 cup *Salsa Verde Italiano
, juice of one lemon and 
2 tablespoons red wine vinegar.

In a large bowl:
5 Roma tomatoes, roughly chopped or 2 large tomatoes, 
1/2 red bell pepper, cut into 1” long sticks OR 1/2 cup chopped roasted red bell pepper, 
1 small cucumber, chopped
 or sliced, 1/2 cup Kalamata olives, pitted and halved
, 1 cup torn herb leaves: basil, mint, parsley or a combination.1 cup hearty greens. Hand full of red onions, thinly sliced, optional.

Toss Vinaigrette into tomato mixture.  Toss 1/2 cup to 1 cup bread cubes with Salad just before serving.
*Here’s the link for Salsa Verde Italiano!