Autumn Panzanella Salad
Created By: Double Dose of Vitamin C
Serves
4Autumn Panzanella SaladServes 4
Prep Mins
3030 Mins 30 Mins 60 Mins
Total Mins
30
Ingredients
Salad
6 Kumato Tomatoes, chopped
6 cups sourdough bread, cut into 1-inch cubes
1 cup baby spinach, roughly torn
1/3 cup sliced almonds
¼ cup asiago cheese, shaved
¼ medium red onion, thinly sliced
1 tsp. garlic butter
Dressing
2 tbsp. olive oil
1 large garlic clove, grated
Salt and black pepper to taste
Directions
- To a heated fry pan, melt garlic butter over medium high heat. Add bread to the pan and toss until golden brown. When toasted, remove from heat and set aside for later
- To a large bowl, add olive oil, garlic, salt and black pepper, mix to combine. Add chopped tomatoes and sliced onions to the bowl and mix to coat.
- To the bowl, add bread cubes, spinach, almonds and cheese. Gently toss to combine and serve immediately.
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