Panzanella Salad

1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 pint grape tomatoes, halved
1 medium cucumber peeled halved lengthwise, seeded, and thinly sliced (1 cup)
3 cups 1-inch cubes rustic Italian bread, toasted
2 cups arugula leaves or torn romaine
1/2 cup crumbled feta cheese
1/2 cup pitted Kalamata olives, halved
1/2 cup chopped Italian flat-leaf parsley
1/3 cup diced red onion

Combine olive oil, lemon juice, vinegar, salt, and pepper in a large salad bowl; whisk to blend. Add tomatoes, cucumber, bread cubes, arugula, feta cheese, olives, parsley, and onion; toss gently to blend. Makes 4 servings.

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