Tomato Panzanella Salad - Urban Meadow
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Yields
4
Directions
- Place bread cubes in a large bowl. Add tomatoes, cucumber, red onion, and basil to the bowl with the bread
- In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper to make the vinaigrette
- Pour vinaigrette over the salad and toss gently until everything is evenly coated. Let sit for 10–15 minutes so the bread absorbs the flavors
- Serve at room temperature and enjoy!
Ingredients
- 4 cups ea day-old crusty bread, cut into 1-inch cubes
- 4 ea ripe tomatoes, cut into wedges or chunks
- 1/2 of a ea sweet onion, thinly sliced
- 1/4 cup ea fresh basil leaves, torn
- 2 tbsp ea red wine vinegar
- 1/4 cup ea Urban Meadow extra virgin olive oil
- Urban Meadow salt and pepper, ea to taste