SUMMER PANZANELLA SALAD

This salad is so delicious! It’s the kind of salad that just gets better after sitting a bit, so make sure you have seconds. The bread!!! Oh, the delicious bread! Simple, fresh, and surprisingly filling. Too good not to share.

SUMMER PANZANELLA SALAD

You will need:

3-4 slices of thick cut sourdough bread, sliced into cubes
1-2 tablespoons extra virgin olive oil
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup red onion, diced
2 cups baby spinach, roughly chopped
1/2 cup baby mozzarella balls, halved
Salt and fresh cracked pepper

For the vinaigrette:

2 tablespoons fresh lemon juice
1 tablespoon shallots, minced
1 teaspoon Dijon mustard
1 1/4 teaspoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt and fresh cracked pepper

Preheat oven to 400 degrees. Place bread cubes on a baking sheet. Sprinkle with salt and pepper and drizzle with extra virgin olive oil. Toss to coat the bread and pop into the oven for 10-15 minutes or until bread is golden and crisp. Set aside to cool.

In the meantime, prep the vinaigrette. In a bowl, whisk together the fresh lemon juice, shallots, Dijon mustard, and red wine vinegar. Slowly add in the olive oil, whisking vigorously until the vinaigrette is emulsified. Season with salt, fresh cracked pepper and set aside.

In a large bowl, add in the tomatoes, cucumbers, red onion, baby spinach, mozzarella, and cooled bread cubes. Drizzle with a little bit of the vinaigrette and toss everything to coat.

Serve right away, or let the salad sit in the fridge for an hour or two to let the bread soak up the vinaigrette.

Hope you like it!

The post SUMMER PANZANELLA SALAD appeared first on BLEUBIRD.