Panzanella Salad with Salami
The dressing recipe below serves 2-3 and can easily be doubled to make more!
Ingredients
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- pinch of salt
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon dried herbs: parsley thyme and oregano
For the homemade croutons:
- 2 cups French baguette bread cut into cubes (day old baguette bread works best)
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon dry basil
For the salad:
- spring mix of greens including arugula
- assortment heirloom or grape tomatoes; cut in half
- fresh mozzarella; torn into little chunks
- salami; sliced into strips or cubes
- handful fresh basil; torn into pieces
- pepper if desired
Instructions
For the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, dijon and the dried herbs. mix well and set aside.
For the homemade croutons:
- Preheat the oven to 350 degrees. Cut the bread into cubes and place into a large mixing bowl. Heat the butter and garlic in a small saucepan over medium heat until melted. Pour the butter/garlic mixture over the bread cubes and toss to coat and sprinkle on the dry basil and mix one more time. Transfer the bread cubes to a lined baking sheet and bake for 12-15 minutes. Allow to cool for about 5 minutes before mixing with the salad.
For the salad:
- Place all salad ingredients into a large mixing bowl, including the homemade croutons, pour the dressing over everything and toss together. Season with fresh cracked pepper if desired and serve immediately.