Classic Panzanella Tomato Bread Salad
Ingredients
- 2 beefsteak or heirloom tomatoes
- 4 slices of bread, baguette, or whatever you have leftover
- 1/4 cup thinly sliced red onion
- Handful of fresh basil leaves
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 1 garlic clove
- Salt and pepper to taste
Preparation
Preheat the oven to 375 degrees.
Cut the bread into cubes and toss with a drizzle of oil, garlic powder, Italian seasoning, salt, and pepper.
Bake for 15 minutes.
Roughly chop the tomatoes and toss with red onions; add the croutons and ripped basil.
Whisk together olive oil and red wine vinegar; add grated garlic.
Toss the salad with the dressing and enjoy.
Tips
Use stale bread to make croutons and reduce food waste.
