Pane di Casa Panzanella salad recipe

[Presented by COBS Bread Bakery]

After visiting the local farmers' market on Sunday and seeing all the fresh tomatoes, I was reminded of one of my favourite salads - the Panzanella Salad. This salad originates from the Tuscan region of Italy. Made with fresh tomatoes, garlic, olives, basil, and avocado (should you so choose), it is sure to be a hit at your summer table, and takes advantage of all the fresh produce the market (or your own garden) has to offer!

Serves 4-6 as an appetizer

Ingredients

DRESSING:
1/8 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 tsp Dijon mustard
1 tsp honey
Sea salt and black pepper
Tiny pinch of chili flakes

CROUTONS:
Pane di Casa Baguette, sliced (you will need half the baguette for this recipe; use the rest for sandwiches or grilled cheese)
1 tbsp olive oil
1 Garlic clove, halved
1/8 cup Parmesan cheese
Freshly ground black pepper

SALAD:
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, halved
Handful fresh basil
Handful parsley, chopped
Small avocado, diced
Sea salt and black pepper

Method

DRESSING:
Add all ingredients to a glass jar and shake until combined, OR you can mix thoroughly in a larger bowl.

CROUTONS:
Increase oven temp to 375°F. Rub each piece of bread with cut side of garlic, drizzle with olive oil then sprinkle with Parmesan cheese. Toast in oven for 10-12 minutes, or until golden brown. Slice into cubes and set aside.

SALAD:
Place tomatoes, olives, herbs and avocado into large bowl and add dressing, then toss. Add the bread and toss again to combine. Allow to sit for 15 minutes for the flavours to develop and for the bread to soften - I like to let it sit a bit longer as it creates great juices at the bottom which are perfect for dipping the bread into.