This might be one of my favorite times of the year because I get to eat fresh tomatoes from my garden! Ths year I grew Sungold cherry tomatoes and they are so sweet and flavorful! I overwatered my tomatoes last year and they had very little flavor, so this year I droughted my plants a bit and it really paid off. (I learned this from my Dad.)
So, naturally I wanted to make a salad with them and you can’t have fresh summer tomatoes without basil. Normally, I love to make Caprese but I wanted to make something my dairy-free Joe could eat so I decided to make a Panzanella salad. The only problem is I ended up eating it all by myself. Whoops!
The sprouted sourdough from Alvarado Street Bakery is my favorite sliced bread and it toasts up so nicely with butter and garlic. Enjoy!
Sprouted Panzanella Salad
Serves 4 people
Prep Time 10 min
Cook Time 20 min
6 slices of Alvarado Street Bakery sprouted sourdough bread
2 cups of cherry and Sungold tomatoes
1/2 cup red onion, thinly sliced
3 garlic cloves, minced
1/2 cup of olive oil, for the bread
4 tablespoons of dairy-free butter
1/2 cup of freshly chopped parsley
8 basil leaves, chopped
1 tablespoon of red wine vinegar
3-4 tablespoons of olive oil, for the dressing
salt and pepper to taste
- Heat the oven to 350 degrees
- Heat 1/2 cup of olive oil with butter together in a large ovenproof skillet over medium heat
- When butter has melted, add garlic and bread and mix well.
- Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown, let it cool. Prepare the remaining ingredients as directed above.
- In a large bowl, mix together, tomatoes, onions, and herbs.
- Combine vinegar with 3 tablespoons of olive oil, salt, and pepper and pour over the salad. Mix well.
- Add bread and toss everything together.
Sponsored Post, recipe developed for Alvarado Street Bakery.