This light & fresh bread salad is a perfect accompaniment to a seafood dish. Panzanella is an Italian salad made of toasted or stale bread chunks, tomatoes and onion. It is dressed in a vinaigrette of olive oil and vinegar.
Lemon Verbana Panzanella Recipe
- 2 baguettes
- 3 tomatoes
- 2 sprigs lemon verbena
- 1 clove garlic
- 1 shallot
- 1 lemon
- 1 teaspoon red wine vinegar
- 4 tablespoons olive oil
- kosher salt
- black pepper
Preheat oven to 350° F. Cut baguettes into 1-inch cubes, place on a baking sheet, and drizzle with 1 tablespoon olive oil. Toast in preheated oven until golden brown, about 8 minutes. Meanwhile, wash and dice tomatoes, being sure to reserve tomato liquid. Finely chop lemon verbena leaves, garlic, and shallot, keeping ingredients separate.
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Place toasted bread cubes, lemon verbena, and diced tomatoes in large bowl along with tomato liquid.
In a separate small bowl, whisk together lemon juice, 3 tablespoons olive oil, chopped garlic, chopped shallot, and red wine vinegar in a bowl. Taste and season with salt and pepper as needed. Pour dressing over bread mixture, stir to combine, and serve immediately.
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