Side dishe for 8

Panzanella Salad

Name: Panzanella Salad
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 clove garlic; 6 cups sourdough bread; 1 1/2 lb tomatoes; 1/2 english cucumber; 1/2 cup slivered red onion; 2 tbsp capers (optional); 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; 2 cloves garlic; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1/2 cup fresh basil leaves

Sourdough, tomatoes, cucumber, onion, and basil soak in a garlicky oil and vinegar dressing.

$1.07per serving $

45 minstart to table

8servings

Italian Vegetarian Vegan Dairy-free Budget Side dishes Lunches No-cook Summer

Ingredients

2 tbsp extra virgin olive oil
1 clove garlic
6 cups sourdough bread
1 1/2 lb tomatoes
1/2 english cucumber
1/2 cup slivered red onion
2 tbsp capers (optional)
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 cloves garlic
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup fresh basil leaves

Steps

Rub the garlic over the sourdough bread, then toss the bread with 2 tablespoons olive oil.
Cut the tomatoes and cucumber, and combine them with the onion and capers in a large bowl.
Whisk the remaining olive oil, vinegar, garlic, salt, and pepper in a small bowl.
Pour the dressing over the vegetables and let them stand for 15 minutes.
Add the bread and basil, toss well, and rest the salad for 15 minutes before serving.