Prep time: 10 Minutes | Cook time: 20 Minutes
Recipe by Emily Somple, @hautemesshomechef
6 slices Sprouted Sourdough Bread, cubed
2 cups cherry tomatoes, halved
1/2 cup red onion, thinly sliced
3 garlic cloves, sliced
1/2 cup extra virgin olive oil (for bread)
4 tbsp butter
1/2 cup fresh parsley, chopped
8 basil leaves, chopped
1 tbsp red wine vinegar
3-4 tbsp extra virgin olive oil (for dressing)
Salt & pepper to taste
Preheat oven to 350 degrees. Heat 1/2 cup of olive oil with butter together in a large ovenproof skillet over medium heat. Once butter has melted, add in garlic and bread cubes, and mix well.
Transfer the skillet to the oven and bake for 15 minutes, or until the bread is golden brown. Allow the mixture to cool.
In a large bowl, mix together tomatoes, onions, and herbs. Combine vinegar with 3 tbsp olive oil, salt and pepper, and pour over the salad and mix well. Add in the bread cubes and toss all together. Enjoy!
Link to Recipe/Blog https://emilysomple.com/2018/07/25/sprouted-panzanella-salad
Link to Instagram Post: https://www.instagram.com/p/BlqU9N0ghBd/?taken-by=hautemesshomechef