Name: Panzanella Salad With Honey-Dijon Vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 large cucumber (quartered); 1 pkg. cherry tomatoes (halved); 3 radishes (finely sliced); 1/4 loaf sourdough bread; 1/4 cup basil (chopped); 1/4 cup parsley (chopped); 3 shallots (finely diced); 3 garlic cloves (finely chopped); 3 persimmons (roughly chopped); 1/2 cup feta (crumbled); Roasted beets (optional); 1 Tbsp. Dijon mustard; 3 Tbsp. olive oil; 1 Tbsp. red wine vinegar; 1/2 Tbsp. honey; Salt and pepper to taste

When you think of a typical salad, crisp greens and assorted vegetables likely come to mind. However, a panzanella salad offers a refreshing departure from the norm. Instead of leafy greens, sourdough croutons take center stage, forming the base of this classic Italian dish. A traditional panzanella salad is adorned with fresh seasonal fruits, herbs and veggies. In this version, juicy persimmons, crunchy cucumbers and cherry tomatoes lend their flavors and juices, softening the croutons to palatable perfection. Top off this Tuscan treasure with a drizzle of homemade, zesty honey-Dijon vinaigrette and a sprinkle of feta cheese crumbles for a classic Italian touch.

A Panzanella Salad on a Plate with Sourdough Croutons, Persimmons, Feta Cheese and Assorted Veggies

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Panzanella Salad With Honey-Dijon Vinaigrette

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6

Calories 283 kcal

Author Anastasia Midas

Ingredients

1 large cucumber quartered
1 pkg. cherry tomatoes halved
3 radishes finely sliced
1/4 loaf sourdough bread
1/4 cup basil chopped
1/4 cup parsley chopped
3 shallots finely diced
3 garlic cloves finely chopped
3 persimmons roughly chopped
1/2 cup feta crumbled
Roasted beets optional

Dressing

1 Tbsp. Dijon mustard
3 Tbsp. olive oil
1 Tbsp. red wine vinegar
1/2 Tbsp. honey
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees F. Spray baking sheet with oil.
Cut sourdough bread into 1-inch pieces, coat with olive oil and Italian seasoning. Bake for 15 minutes or until browned and crispy.
Finely chop all herbs and vegetables and arrange in large serving bowl.
In mason jar, combine vinaigrette ingredients and shake until combined.
Drizzle vinaigrette over salad and top with feta cheese. Serve immediately.