1430. Tomato Kalamata Panzanella

How many panzanella recipes do you need? Well, once you've got the foundation of the salad well-built in your mind, you will realize this is a highly customizable dish that may cater to almost anything you may have on hand. This is a cherry tomato and kalamata olive version that did not live to see the light of tomorrow.
Previous versions: classic and kale panzanella.




Ingredients:

a half loaf Crusty Bread
600g cherry tomatoes, halved
1 onion, very thinly sliced

3/4 cup kalamata olives, sliced
4 Tbsp olive oil
2 Tbsp vinegar
1 tsp salt and pepper
Parmesan shavings, optional

Method:

Preheat the oven to 350 F.

Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil, season lightly with salt and pepper.

Place the pan in the oven for 15-20 minutes to toast the bread. Remove it from the oven and allow to cool.

In a large bowl, combine bread, tomatoes, olives, and onion.

In a small jar, shake together olive oil, the vinegar, salt and pepper.

Pour over the salad ingredients, tossing gently.

Add Parmesan shavings if using and toss again.

Cover and allow to sit at room temperature for an hour or two before serving.

صحة و عافية