Heirloom Tomato & Orange Panzanella Salad
Author: Danielle Greco
Recipe type: Salad
Cuisine: Heirloom Tomato & Orange Panzanella Salad
Prep time:
Cook time:
Total time:
Serves: 2
- 3 cups heirloom tomatoes or cherry tomatoes, halved
- 1-2 oranges, segmented
- ½ loaf of whole wheat sour dough
- ¼ cup olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar
- Handful of parsley, chopped
- Handful of basil, chopped
- 2 cloves of garlic, grated or minced
- ½ red onion, thinly sliced
- Pinch of salt and pepper
- Pinch of red pepper flakes
- In a large bowl, whisk together olive oil and balsamic vinegar.
- Lightly whisk in garlic, red onion, basil, parsley, a pinch of salt, pepper and red pepper flakes.
- Add heirloom tomatoes and oranges and gently toss to combine.
- Store in refrigerator for 1-2 hours.
- Preheat the oven to 425 degrees. Cut sour dough into 1-2" cubes and transfer to a baking sheet.
- Drizzle with olive oil and add a pinch of salt, pepper and red pepper flakes. Toss to evenly coat.
- Bake for about 10-12 minutes until golden brown and crispy. Toss half way through.
- Let cool slightly, then toss the bread cubes with the tomato salad.
- Transfer to two bowls and serve immediately.
- Drizzle with more olive oil and balsamic vinegar as desired.
Recipe by Fig & Thyme at https://www.figandthyme.com/heirloom-tomato-orange-panzanella-salad/
3.5.3226