Tomato and Olive Panzanella with Roasted Garlic Vinaigrette
When summer hits, there's nothing quite like a fresh Tomato and Olive Panzanella with Roasted Garlic Vinaigrette salad to cool you down. This Tomato and Olive Panzanella is a delig
3Prep min
3Cook min
50Total min
4Serves
When summer hits, there's nothing quite like a fresh Tomato and Olive Panzanella with Roasted Garlic Vinaigrette salad to cool you down. This Tomato and Olive Panzanella is a delightful medley of ripe tomatoes, briny olives, and crunchy bread, all brought together with a flavorful roasted garlic vinaigrette. It's not just a salad; it's a celebration of summer's bounty that will awaken your taste buds. Picture this: juicy, sun-ripened tomatoes bursting with flavor, contrasted by the salty tang of olives, and balanced with the crispy texture of toasted bread. The roasted garlic vinaigrette adds a creamy richness that ties everything together beautifully. It's simplicity at its finest, perfect for any summer gathering or as a light meal on a warm day. A Refreshing Summer Panzanella Salad This
Ingredients
- 4 cups ripe tomatoes, chopped
- 1 cup assorted olives, pitted and halved (like Kalamata and green olives)
- 3 cups stale crusty bread, cut into cubes
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 head of garlic, roasted
- Salt and pepper to taste
Instructions
- Prepare the Roasted Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized.
- Mix the Salad: In a large bowl, combine the chopped tomatoes, olives, onion, and torn basil leaves. Add the bread cubes and toss gently to combine.
- Make the Vinaigrette: Squeeze the roasted garlic cloves into a small bowl, whisk in the olive oil and red wine vinegar, and season with salt and pepper.
- Dress the Salad: Drizzle the vinaigrette over the salad mixture and toss gently until everything is coated.
- Serve: Let the salad sit for about 15-20 minutes to allow the flavors to meld together before serving.
