Sourdough Panzanella Recipe - Cultures For Health

Name: Sourdough Panzanella Recipe - Cultures For Health
Ingredients: 4 cups 1/2-inch sourdough bread cubes; 5 Tbsp. olive oil; 2 Tbsp. red wine vinegar; 3 large ripe tomatoes, cut into bite-size chunks; 3 cucumbers, peppers, or zucchini (or a mix of all three), diced; 1 small onion or 1 bunch of scallions (green and white parts), minced; Handful of fresh herbs: parsley, cilantro, basil, oregano, etc.

culturesforhealth.com

Your recipes

Sourdough Panzanella Recipe - Cultures For Health

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups 1/2-inch sourdough bread cubes5 Tbsp. olive oil2 Tbsp. red wine vinegar3 large ripe tomatoes, cut into bite-size chunks3 cucumbers, peppers, or zucchini (or a mix of all three), diced1 small onion or 1 bunch of scallions (green and white parts), mincedHandful of fresh herbs: parsley, cilantro, basil, oregano, etc.

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

INSTRUCTIONS: Preheat oven to 375°F. Toss sourdough bread cubes with 1 Tbsp. of the olive oil and a sprinkling of salt. Bake for 10 to 12 minutes or until crunchy and beginning to brown.Meanwhile, chop the vegetables and prepare the vinaigrette by whisking together the remaining 4 Tbsp. of olive oil and 2 tablespoons of red wine vinegar. Combine all ingredients in a large bowl and allow to marinate for 20 minutes before serving.

Top similar recipes

Curated for you