Panzanella Salad
Makes 4 to 6 servings
Ingredients
- 8 cups cubed or torn ciabatta bread
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt, divided
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh cilantro
- ¼ cup apple cider vinegar
- 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons sliced green onion
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 garlic clove, roughly chopped
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
- 1 (4-ounce) package salad greens
- ½ cup sliced multicolored grape tomatoes
- ¼ cup thinly sliced radishes
- 2 mini cucumbers, thinly sliced lengthwise
- ¼ cup sliced red onion
- ¼ cup crumbled feta
- 1 heirloom tomato, cut into wedges
- ¼ cup roasted and salted sunflower seeds
- Garnish: fresh basil
Instructions
- Preheat oven to 350º. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine ciabatta, olive oil, and 1 teaspoon salt. Arrange in a single layer on prepared pan.
- Bake until golden brown and crispy, 15 to 20 minutes. Let cool completely and transfer to a large bowl.
- In a medium bowl, whisk together parsley, cilantro, vinegar, tarragon, green onion, honey, mustard, garlic, pepper, and remaining 1 teaspoon salt. Gradually add olive oil, whisking constantly, until fully combined. Pour half of dressing over bread and toss to combine.
- Add salad greens, grape tomatoes, radishes, cucumbers, red onion, and feta; gently toss to combine. Top with tomato wedges and sunflower seeds and garnish with fresh basil, if desired. Serve with remaining dressing.
