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Autumn Panzanella Salad

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A vibrant and hearty salad combining fresh heirloom tomatoes, apples, herbs, and crunchy bread for a perfect fall dish.

Ingredients

Bread

  • 4 cups rustic sourdough baguette, cut into cubes

Vegetables and Fruits

  • 2 lbs large heirloom tomatoes in varying colors, cut into bite sized chunks
  • 1 unit English cucumber, quartered and sliced
  • ½ red onion red onion, thinly sliced
  • 2 pieces red apples, diced (Gala and Honey Crisp)
  • ¼ cup dried cranberries
  • ¼ cup pomegranate arils
  • 2 tablespoons fresh basil, roughly chopped
  • 2 tablespoons fresh sage, roughly chopped
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Pinch salt and black pepper

Instructions 

  • If using fresh bread: Preheat oven to 300°F. Bake bread cubes with olive oil and salt for 15 minutes until crunchy. Cool.
  • Toss tomatoes, onion, and cucumber. Make vinaigrette by whisking olive oil, vinegar, salt, and pepper.
  • Add bread cubes, apples, cranberries, and pomegranate to the tomato mixture. Toss to combine.
  • Let sit for at least 30 minutes to allow flavors to meld. Add herbs before serving.

Notes

Use day-old bread for best crunch and flavor infusion.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: autumn, bread, Salad