Panzanella Salad with Spinach

  • Created By
    Jenny Evans
  • Shared On
    4/19/13
  • Posted In
    Salads
A word from the cook
A perfect salad for any meal or as a meal. Full of amazing flavor!
Ingredients

Bread Ingredients:

1 crusty loaf of multigrain (or any kind of your favorite) bread
2 Tbsp. olive oil
salt and pepper to season the bread

Vinaigrette:

½ c. extra virgin olive oil
2 Tbsp. red wine vinegar
½ tsp. Dijon mustard
½ tsp. salt
pepper to taste

Salad Ingredients:

2 Roma Tomatoes, cut into ½ inch cubes
1 red bell pepper, chopped small
½ of a red onion, chopped small
3 large cloves garlic, minced
15 large basil leaves, chopped or julienned
8 oz. container of small fresh mozzarella balls, each cut in half
4 c. baby spinach leaves, cut into 1/3 inch slices
salt and pepper to taste

Instructions

Bread Instructions:

Preheat oven to 350 F. Cut the loaf into 1 inch cubes, toss with olive oil. Lay single layer on a baking sheet and sprinkle with sea salt and pepper. Roast for 15 minutes.

Vinaigrette Instructions:

Put all the ingredients in a blender and puree.

Salad Assembly:

In a large serving bowl, combine all the ingredients. Pour the vinaigrette over everything, salt and pepper and toss well. Let sit for 10-15 minutes to let the flavors meld.

 

2 Notes

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