Spring-Time Panzanella Salad

OK – this salad is way too easy. And to be completely honest I decided to give you this recipe tonight because I’m REALLY sleepy and I’m going to make like an old lady and hit the sack soon. I know it’s only 9pm.. don’t judge me ;).

Spring-Time Panzanella Salad
Serves 2

  • Left over bread, cubed (anything works in this as long as it’s day old and a little stale)
  • Cherry tomatoes, about 15, sliced vertically
  • 1/4 small onion, sliced julienne (red, white, or yellow – use whatever you like!)
  • 1 tsp dried oregano
  • 1 lemon
  • salt, to taste
  • 2 tbsp extra virgin olive oil

Here’s the easy part.. throw it all together in a bowl!
Now, I know what you’re thinking, won’t the bread get soggy? The answer is NO! I HATE soggy bread, it’s just gross. But because the bread is a little stale it won’t absorb as much liquid so quickly and take much longer to get that nasty, mushy consistency.

This salad is great for a picnic or to take over to a friend’s house for a barbeque. It’s cool and has so many textures. Just mix everything together to transport except for the bread and then add that in just before serving. It’s also easy to double or triple this recipe.

I hope you love it! GOOOODDD NIGHT!


One thought on “Spring-Time Panzanella Salad

  1. Pingback: Cheesy Turkey & Kale Casserole | foodtherapyfun

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