Panzanella Salad | Paperny Family JCC

Name: Panzanella Salad | Paperny Family JCC
Ingredients: 2½ lb (1.1kg) mixed tomatoes, cut into bite-size pieces; 2 tsp (8g) kosher salt, plus more for seasoning; ¾ lb (340g) ciabatta or rustic sourdough bread, cut into 1½-inch cubes (about 6 cups bread cubes); 10 tbsp (150mL) extra-virgin olive oil, divided; 1 small shallot, minced (about 2 tbsp); 2 medium cloves garlic, minced (about 2 tsp); ½ tsp Dijon mustard; 2 tbsp white wine vinegar or red wine vinegar; Freshly ground black pepper; ½ cup (½ oz) packed basil leaves, roughly chopped

www.calgaryjcc.com

Discover the freshness of Panzanella Salad, perfect for transitioning from holiday feasts to healthy meals. Enjoy this easy, flavorful recipe with mixed tomatoes, ciabatta bread, and olive oil....

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Ingredients

2½ lb (1.1kg) mixed tomatoes, cut into bite-size pieces
2 tsp (8g) kosher salt, plus more for seasoning
¾ lb (340g) ciabatta or rustic sourdough bread, cut into 1½-inch cubes (about 6 cups bread cubes)
10 tbsp (150mL) extra-virgin olive oil, divided
1 small shallot, minced (about 2 tbsp)
2 medium cloves garlic, minced (about 2 tsp)
½ tsp Dijon mustard
2 tbsp white wine vinegar or red wine vinegar
Freshly ground black pepper
½ cup (½ oz) packed basil leaves, roughly chopped