Israeli Panzanella Salad
 
Prep time
Cook time
Total time
 
Israeli Panzanella Salad- a classic bread salad with light summer flavors.
Author:
Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 8 cups of day old bread (I used a whole Italian baguette), cut into large chunks
  • ⅓ cup plus 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 lemon, juiced
  • 1 tablespoon paprika
  • 4 Roma tomatoes, diced
  • 2 cucumbers, diced
  • ½ red onion, diced
  • ½ cup toasted pine nuts
  • 1 bunch cilantro, minced (or parsley if you don't like cilantro)
  • Optional: rotisserie chicken, chickpeas, etc
Instructions
  1. Preheat oven to 425.
  2. Toss your diced bread in two tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt and ½ teaspoon pepper. Bake for 10 minutes until golden brown.
  3. Whisk together remaining ⅓ cup olive oil, 2 tablespoons balsamic vinegar, lemon juice, paprika, and 1 teaspoon salt.
  4. Cool bread and toss with tomatoes, cucumbers, red onion, pine nuts and cilantro.
  5. Then combine with dressing.
  6. Let marinate for 30 minutes and serve and enjoy!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/israeli-panzanella-salad/