Cherry Tomatoes, Cucumber, Red Bell Pepper, Basil, and Champagne Vinaigrette
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:7 days
A note about serious food allergies
This classic Tuscan panzanella salad is made with large cubes of crusty bread, ripe tomatoes, butter beans, cucumbers, red onions, and fresh basil. Light and refreshing, it's perfect for those hot spring and summer days.
Throughly rinse produce and pat dry. Slice tomatoes in half. Slice cucumber into rounds and cut red bell pepper into a 1" dice. Slice basil into thin strips. Peel red onion and slice into thin strips. Cube the baguette into 1" chunks.
Cook the Baguette
Heat a medium pan over medium to high heat. Add 2 Tbsp. olive oil to the pan. When oil is hot, add the cubed bread and cook until crispy brown. Cool and set aside.
Make the Dressing
Combine half the vinegar, 2 Tbsp. olive oil, dijon mustard, sugar, and a pinch of salt and pepper in a large serving bowl. Whisk together until ingredients are incorporated. If desired, add more vinegar to taste.
Mix the Ingredients
Combine the crisped bread, tomatoes, butter beans, red onion (to taste), red bell pepper, and cucumber to the bowl. Add the vinaigrette to the bowl and combine.
Plate the Dish
Garnish with parmesan cheese and basil. Spoon the salad onto plates.