Crispy, toasted baguette tossed with tomatoes, red onions and served in a red wine vinaigrette - our Toasted Bread Salad is your new favourite summer salad inspired by Italian panzanella.
Course Salad, Side Dish
Cuisine Italian-inspired
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
Toasted Croutons:
350g(1) baguette
30mL(2 tbsp) olive oil
pinchsaltto taste
pinchpepperto taste
Dressing:
30mL(2 tbsp) olive oil
30mL(2 tbsp) red wine vinegar
5mL(1 tsp) maple syrup
6g(2 tbsp) fresh oregano
6h(1 clove) garlicfinely minced
saltto taste
pepperto taste
Salad:
300g(1 pint) cherry tomatoeshalved
20gfresh basilroughly chopped
40g(½ small) red onionthinly sliced
Instructions
Preheat oven to 425°F
Rip apart baguette into bite sized pieces and place on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake in oven for 7-10 minutes or until golden brown.
Prep salad dressing by mixing all ingredients in your serving bowl and set aside.
To the bowl with your dressing add tomatoes and red onion. Toss to combine and rest for 5-10 minutes.
Add the crunchy croutons to the bowl and toss to coat. Add fresh basil and toss.