Walnut panzanella salad.
Walnuts add crunch and an earthy flavour to this classic Tuscan bread-and-tomato salad that is traditionally served during the summer months. It makes a flavourful side dish or appetizer.
Photo Courtesy/WALNUTINFO.COM
3/4 cup walnut pieces
4 tbsp olive oil, divided
1/2 tsp each sea salt and fresh cracked pepper
2 tbsp white balsamic vinegar
2 cups chopped cherry tomatoes
1/3 cup pitted and sliced Kalamata olives
1 green onion, sliced 1
1 small clove garlic, minced
1/2 shallot, minced
6 fresh basil leaves, thinly sliced
1/2 loaf of leftover day- or week-old crusty bread, about 4 to 5 cups
In a small bowl, combine walnuts with 1 tbsp of olive oil. Heat a small frying pan over medium heat. Add oil-coated walnuts, stirring constantly until golden brown, about three to five minutes. Remove from heat, season with salt and pepper and let cool.
In a large bowl, combine remaining olive oil, vinegar, tomatoes, olives, onions, garlic, shallots and basil. Mix well and let sit for five minutes to develop full flavour.
Tear leftover bread into bite-sized pieces or cut into one-inch (2.5-cm) cubes. Add the bread and walnuts to tomato mixture and toss until well combined.
Serve immediately.
Tips:
If white balsamic vinegar is not available, substitute with regular balsamic vinegar.
~ Recipe courtesy of walnutinfo.com