Description
A delicious and refreshing Sourdough Crouton Panzanella salad that elevates your salad game with crispy croutons and fresh vegetables.
Ingredients
Scale
- 4 cups sourdough bread, cut into 1-inch cubes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the sourdough bread cubes with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread the bread cubes on a baking sheet in a single layer.
- Bake for 15-20 minutes, or until golden brown and crispy, stirring halfway through.
- In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, and fresh basil.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey until smooth.
- Once the croutons are done baking, let them cool slightly, then add them to the salad bowl with the vegetables.
- Drizzle the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Notes
- For added flavor, consider adding crumbled feta cheese or diced avocado to the salad.
- You can also substitute the balsamic vinegar with red wine vinegar for a different tang.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Sourdough Crouton Panzanella, salad, croutons, fresh vegetables