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Servings:

Sort-of Panzanella Salad

Not quite a Caprese (no basil or mozzarella) and not quite a Panzanella (no capers, red wine vinegar, or anchovies), what this tasty little hybrid lacks in authenticity she sure does make up for in flavor. A bit of a fridge-dip winner, I threw the salad together using store cupboard staples like a good balsamic vinegar and grassy olive oil. The croutons are day-old sourdough tossed with garlic, extra-virgin olive oil, rosemary, and salt and toasted in the oven until golden and crisp.

Total Time

20min

0.0

0 Ratings

Author: East After Noon

Servings:

Ingredients

•

2 cups

Heirloom Tomatoes , washed, quartered

•

2 sprigs

Fresh Rosemary

•

1 clove

Garlic , grated

•

4 slices

Sourdough Bread

or Ciabatta

•

2 Tbsp

Balsamic Vinegar

•

2 sprigs

Fresh Oregano

•

Anchovy Fillets , finely chopped

(optional)

•

2 Tbsp

Extra-Virgin Olive Oil

•

to taste

Mini Capers

(optional)

•

to taste

Coarse Sea Salt

•

to taste

Ground Black Pepper

Cooking Instructions

For the croutons, roughly tear the Sourdough Bread (4 slices) into bite-sized pieces and place in a bowl. Drizzle over a little olive oil and roughly tear over the Fresh Rosemary (2 sprigs) .

Add in the Garlic (1 clove) , season the bread with Coarse Sea Salt (to taste) , and scatter over a lined baking sheet.

Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.

To assemble the Panzanella, combine the Heirloom Tomatoes (2 cups) with the Balsamic Vinegar (2 Tbsp) , Fresh Oregano (2 sprigs) , Anchovy Fillets (1) , and Capers (to taste) .

Drizzle over about Extra-Virgin Olive Oil (2 Tbsp) and season the salad with salt and Ground Black Pepper (to taste) . Just before serving, stir through the sourdough croutons. Enjoy!

Nutrition Per Serving

CALORIES

199

FAT

7.0 g

PROTEIN

5.5 g

CARBS

28.7 g