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
  1. Preheat oven to 350º. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine ciabatta, olive oil, and 1 teaspoon salt. Arrange in a single layer on prepared pan.
  3. Bake until golden brown and crispy, 15 to 20 minutes. Let cool completely and transfer to a large bowl.
  4. 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.
  5. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/panzanella-salad/