Sourdough Panzanella Salad (DF, V, NF)
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Cook time: 
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Serves: 4-6 servings
 
Ingredients
  • ⅓ sourdough loaf, diced into 1 inch cubes (or any bread you like!)
  • ½ cucumber, diced into quarters
  • 1 medium tomato, diced
  • ¼ red onion, diced into thin slices
  • 2 cups spinach, shredded
  • ¼ + 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp dijon mustard
  • 1 garlic clove, minced
  • ¼ tsp parsley
  • ¼ tsp basil
  • ⅛ tsp red pepper flakes
  • Black pepper to taste
  • Sprinkle of sea salt
Instructions
  1. Preheat the oven to 400 degrees F and place parchment paper on a tray. Dice sourdough and throw into a bowl and mix with 2 tbsp olive oil and sprinkle of sea salt.
  2. Place sourdough into the oven for 15-20 minutes making sure to toss at about halfway.
  3. While the sourdough is toasting, cut up cucumber, tomato, red onion + spinach and throw into a big mixing bowl.
  4. Make the dressing ingredients (olive oil, red wine vinegar, garlic + remaining spices) in a small bowl and whisk together.
  5. Take the sourdough out of the oven and let it cool for 5 minutes before adding it to the mixing bowl. Pour the dressing over and toss.
  6. Let everything marinate in the fridge for 10-15 minutes before serving. Enjoy!
Notes
Best eaten immediately but can still be enjoyed the next day, but the sourdough may be a little soggy.
Recipe by at https://www.littleadaptsbyjax.com/sourdough-panzanella-salad-df-v-nf/