Description
This Italian-inspired Brioche Panzanella Salad features crisp veggies, fragrant herbs, and chunks of buttery brioche bread that are toasted to perfection! Best of all, it comes together in just 25 minutes, making it the perfect choice for a quick and satisfying meal that’s both healthy and delicious!
Ingredients
Scale
For the croutons:
- 8 slices brioche bread, cubed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the salad:
- 3 large tomatoes, large dice
- 3 persian cucumbers, diced
- 1/2 red onion, thinly sliced
- 10 basil leaves, roughly chopped
- 5 mint leaves, roughly chopped
Dressing:
- 1/4 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 350 degrees. Add the diced bread, 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper to a sheet pan. Use your hands to toss until the bread is well coated. Bake for 10-15 minutes until golden brown.
- While the croutons bake, add the tomatoes, cucumbers, red onion, basil and mint to a large bowl. Set aside.
- In a small bowl, whisk together the ingredients for the dressing. Pour about half of the dressing over the salad and toss. Right before serving, add the cooled croutons. Add a bit more dressing if desired and serve immediately.