Panzanella Salad with Balsamic Reduction

Panzanella Salad with Balsamic Reduction offers a delightful combination of textures and flavors, featuring crunchy toasted bread, juicy tomatoes, crisp cucumbers, and aromatic basil. The tangy balsamic reduction drizzled over the top adds a sweet and savory note, enhancing the fresh ingredients beautifully. This salad is an excellent choice for a light lunch or as a side dish at a summer barbecue. Its simple ingredients and straightforward preparation make it a versatile dish to enjoy during warm weather.

Ingredients

• 4 cups day-old bread, cubed
• 2 cups ripe tomatoes, cut into chunks
• 1 cup cucumbers, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/3 cup olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Preheat oven to 375°F (190°C).
2. Spread bread cubes on a baking sheet and toss with half of the olive oil.
3. Bake for 10 minutes or until golden and crispy, then remove from the oven and let cool slightly.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half, about 5 minutes. Allow to cool.
5. In a large bowl, mix tomatoes, cucumbers, red onion, and basil.
6. Add the toasted bread cubes to the vegetable mixture.
7. Drizzle the remaining olive oil and balsamic reduction over the salad.
8. Toss gently to combine all ingredients.
9. Taste and adjust seasoning, adding salt and pepper if needed.

Keywords: Fresh, Crunchy, Summer, Tangy

Spice Rack: Salt, Pepper, Basil

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