Panzanella Salad with Truffle Vinaigrette

AuthoradminCategory, , , , CuisineCooking MethodDifficultyBeginner

What do you do with day old, kinda stale bread? You make Panzanella {Classic Italian Bread Salad}! This will be one of the best dishes you ever eat. Seriously, we took this salad down in minutes. Maybe seconds. Serve on it’s own or with a hearty piece of protein. This salad is perfect for upcoming spring celebrations. Using the freshest tomatoes you can find makes every bite memorable.

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 day old baguette, cubed
 1/4 cup grape seed oil
 1/2 teaspoon garlic
 1/2 teaspoon red pepper flakes
 1 pint baby heirloom tomatoes, halved
 1 pint mini mozzarella balls, Ciliegine
 1/3 cup fresh basil
 2 cups mache greens
 2 cups baby spinach
Truffle Vinaigrette
 1/4 cup grape seed oil
 2 1/2 tablespoons white balsamic vinegar
 2 tablespoons truffle oil
 1/2 teaspoon salt
1

Pre heat oven to 325 degrees Fahrenheit with the rack in the middle. Toss bread cubes with grape seed oil, garlic powder and red pepper flakes. Lay cubes in a single layer on a baking sheet. Toast for about 12 minutes or until golden brown. Remove from oven and let cool to the touch.

2

Whisk together dressing ingredients. In a large bowl, toss the tomatoes and mozzarella in the dressing. Add the toasted bread cubes. Toss well.

3

Plate the spinach and mache, top with the bread mixture. Top with basil leaves.

Ingredients

 day old baguette, cubed
 1/4 cup grape seed oil
 1/2 teaspoon garlic
 1/2 teaspoon red pepper flakes
 1 pint baby heirloom tomatoes, halved
 1 pint mini mozzarella balls, Ciliegine
 1/3 cup fresh basil
 2 cups mache greens
 2 cups baby spinach
Truffle Vinaigrette
 1/4 cup grape seed oil
 2 1/2 tablespoons white balsamic vinegar
 2 tablespoons truffle oil
 1/2 teaspoon salt

Directions

1

Pre heat oven to 325 degrees Fahrenheit with the rack in the middle. Toss bread cubes with grape seed oil, garlic powder and red pepper flakes. Lay cubes in a single layer on a baking sheet. Toast for about 12 minutes or until golden brown. Remove from oven and let cool to the touch.

2

Whisk together dressing ingredients. In a large bowl, toss the tomatoes and mozzarella in the dressing. Add the toasted bread cubes. Toss well.

3

Plate the spinach and mache, top with the bread mixture. Top with basil leaves.

Panzanella Salad with Truffle Vinaigrette

~ Marla Meridith

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