Walnut Panzanella Salad
Description
Walnuts add crunch and an earthy flavor to this classic Tuscan bread-and-tomato salad that’s traditionally served during the summer months. It makes a flavorful side dish or appetizer.
Ingredients
- 3/4 cup California walnut pieces
- 4 tablespoons olive oil, divided
- 1/4 -1/2 teaspoon each sea salt and fresh cracked pepper
- 2 tablespoons white balsamic vinegar
- 2 cups chopped cherry tomatoes
- 1/3 cup pitted and sliced Kalamata olives
- 1 green onion, sliced
- 1 small clove garlic, minced
- 1/2 shallot, minced
- 6 fresh basil leaves, thinly sliced
- 1/2 loaf of leftover day/week-old crusty bread, about 4 to 5 cups
Tips: If white balsamic vinegar is not available, substitute with regular balsamic vinegar. For added crunch, toast leftover bread before tearing or cutting into cubes.
PREPARATION
- In a small bowl, combine walnuts with 1 tablespoon of olive oil. Heat a small frying pan over medium heat. Add oil-coated walnuts, stirring constantly until golden brown, about 3 to 5 minutes. Remove from heat, season with salt and pepper and let cool.
- In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onions, garlic, shallots and basil. Mix well and let sit for 5 minutes to develop full flavor.
- Tear leftover bread into bite-sized pieces or cut into 1-inch cubes. Add the bread and walnuts to tomato mixture and toss until well combined.
- Serve immediately.
NUTRITION
- Calories: 290 cal
- Total Fat: 21 g
- Polyunsaturated Fat: 9 g
- Cholesterol: 0 mg
- Sodium: 310 mg
- Carbohydrates: 21 g
- Dietary Fiber: 3 g
- Protein: 6 g