Farmer’s Market Tomato Bread Salad
This panzanella inspired Farmer’s Market Tomato Bread Salad is a refreshing summer side made with day-old bread, tomatoes, fresh summer veggies and herbs, and a tomato, balsamic, and olive oil dressing.
Servings 2
Ingredients
- 2 - 2 1/2 cups baguette torn or cut into chunks
- 3 large tomatoes
- 1/4 cup extra virgin olive oil
- 3-4 tbsp. balsamic vinegar
- 1 garlic clove minced
- 1/2 onion finely chopped
- 2 cups baby spinach
- 2 scallions chopped
- 1/2 cup fresh basil chopped
- 1/2 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Cut your tomatoes in half and squeeze the juice into a small bowl.
- Strain the tomato juice and discard the seeds.
- Mix the olive oil, balsamic vinegar, and garlic into the bowl of tomato juice. Season with salt and set aside.
- Cut the rest of the tomatoes into small chunks and add them to a medium-large bowl along with the onion, spinach, scallions, basil, parsley, and bread.
- When ready to serve, add the dressing, season with salt and pepper, and toss to combine.
- Serve immediately.
Notes
Want some toasty bread for your salad? Preheat the oven to 350 degrees and spread the bread chunks evenly onto baking sheets. Toast in the oven for 10 minutes, or until lightly golden brown. Allow the bread to cool before adding to the salad.