Panzanella Salad

Considering I’m a true adult now and all, I figured I should start expanding my salad repertoire and get a little fancier.

Just kidding. I just had some rock hard bread that I didn’t want to go to waste.

Truth is I love carbs as much as the next runner gearing up for a big race, but when it comes to my salad, I’d rather have a side of bread to accompany it than to have it mixed in. But this. This crunchy, grainy goodness is worth a try.

Panzanella Salad

• 1 C mixed greens (arugula, spinach, etc)
• 2 C cubed day old bread (I used half of a loaf of Trader Joe’s multigrain ciabatta)
• 1 large tomato, chopped
• 1/4 C cucumber, sliced
• 10 fresh basil leaves, chopped
• 1 TBL feta cheese
• 2 TBL thinly sliced red onion

Vinaigrette

• 1 tsp spicy brown mustard
• 2 TBL champagne or cider vinegar
• 1 clove fresh garlic, minced (can sub garlic powder)
• olive oil
• salt
• pepper

In a large bowl, combine mixed greens, tomato, cucumber, red onion, basil and feta. Set aside.

In a skillet or dutch oven, heat olive oil over medium heat. Add bread cubes and toss until crispy and brown.

Whisk vinaigrette in a small bowl.

Toss all ingredients together and let sit for 10 minutes or so to let flavors combine.

A great lunch for a warm summer day. Enjoy!