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Collection: Power Salads
Recipe By: MayJeana Hernandez
Panzanella Salad
Ingredients
- 1 small loaf of bread, cut into bite size cubes, about 4 - 6 cups total. You can use regular or gluten free bread.
- 1/2 red onion, diced into bite size pieces
- 1 medium red pepper, diced into bite size pieces
- 1/4 cup kalamata olives, cut in half
- 1 medium cucumber, cut in half, scrape out the seeds and then cut into bite size pieces
- 1 pound cherry tomatoes, cut in half
- 4 ounces feta cheese, crumbled
- 1 teaspoon olive oil for toasting bread cubes
- For the Vinaigrette
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Directions
- Combine all of the vinaigrette ingredients into a jar or small bowl and whisk together until combined. Set aside.
- Cut the bread into bite size cubes. Heat a large pan on medium heat and add olive oil and bread cubes. Toast bread for about 10 minutes, or until bread is crispy on the outside.
- Add all of the diced vegetables, bread cubes, and the feta cheese into a large bowl. Slowly add the vinaigrette and mix until everything is combined.
- Enjoy!
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