The Panzanella Salad is a hearty Italian bread salad. It was a staple meal at my Grandmother’s house and I’ve always loved it.
2 T. tomato juice from salted tomatoes
2 T. red wine vinegar
3 T. extra virgin olive oil
1 t. Dijon mustard
½ t. seasoning mixture ( leftover from toasting the bread, see instructions )
1 t. honey ( preferably local )
½ medium red onion ( sliced thin )
1 lb. fresh cherry, heirloom, or grape tomatoes ( cut in half or into bite-sized pieces )
2 t. salt
2 T. extra virgin olive oil ( divided )
8 oz. Ciabatta or other crusty Italian bread ( sliced thick or in small pieces )
½ t. onion powder
½ t. Italian seasoning
¼ t. sea salt
¼ t. black pepper
½ t. garlic powder
½ c. fresh basil leaves ( rinsed and patted dry, torn into bite-sized pieces )
Step #1. Place the sliced red onion in a large bowl and set a metal colander on top.
Step #2. Add the tomatoes to the colander and sprinkle with a teaspoon salt. Gently toss to combine and set...
See the full directions on my site