Sweet Onion Panzanella
Try this classic salad made with crispy cubed bread, sweet onions and juicy tomatoes topped with red wine vinaigrette.
- 1 baguette day-old, cut in 1/2 inch cubes (about 3 cups cubed bread)
- 1 tbsp olive oil
- 1 cup sweet onion julienned
- 1 large pinch salt
- 1/4 cup red wine vinaigrette divided
- 1 14-oz can artichoke hearts drained and quartered
- 1 cup heirloom tomatoes cut into small chunks
- 1/3 cup kalamata olives pitted and chopped
- 1 cup fresh spinach roughly chopped
- Preheat oven to 300 degrees F. Toss the cubed bread with the olive oil, place on a baking tray and toast until just lightly browned, about 15 minutes. Remove and set aside.
- In a small bowl, tos the onion with a large pinch of salt and 1 tablespoon vinaigrette and let marinate while preparing the rest of the salad.
- Mix all of the ingredients, except for the onion, together in a large salad bowl. Rinse and drain the marinated, then toss with the rest of the salad. Let the salad sit for 10 to 60 minutes to absorb the vinaigrette before serving.
- Chiffonade of fresh basil, seeded cucumber and flaked Parmesan or feta cheese are all common additions to this summery salad. The proportions of this bread and tomato salad are flecible; adjust them to your liking or based on what you have on hand. We used a prepared vinaigrette in this updates version of the classic dish, but you can replace it with a combination of olive oil and balsamic vinega, if preferred.