This panzanella salad is the perfect blend of “old” and “new” ingredients. The aged French bread mixed with fresh tomatoes, basil and mixed greens makes for the perfect salad combination. It’s the perfect addition to any meal.
- 5 ounces spring salad mix
- 4 sliced tomatoes (I used red and yellow tomatoes)
- 1 cucumber (any variety)
- 1 sliced red onion
- 1 bunch basil
- 1/2 cup Italian blend shredded cheese
- 2 cups one-day-old French Bread
- 2 tablespoons olive oil
- 2 tablespoons oregano
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons apple cider vinegar
- 1 teaspoon cracked black pepper
- 1/4 teaspoon garlic salt
- Preheat oven to 400 degrees.
- Slice one loaf of French bread to equal 2 cups. Place in a non-stick baking pan or casserole dish.
- Drizzle olive oil over top of bread and garnish with oregano.
- Bake for 10 minutes or until bread is lightly golden. Remove from oven.
- Wash and rinse spring salad mix.
- Place greens in a large salad bowl.
- Slice the cucumber, tomatoes, and red onion. Add to salad bowl.
- Rinse basil and chop if desired (I like to use bigger "spinach size" pieces). Add basil to bowl.
- Sprinkle cheese and croutons on top of the salad.
- Prepare the dressing: In a small bowl, combine the olive oil, red wine vinegar, apple cider vinegar; pepper, and garlic salt. Whisk to combine.
- Drizzle over salad just before serving.
This recipe originally appeared on What's Baking, Babycakes?