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.

Total Time
20 Mins
Serves
6
Meal
Course

Total Time

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.