Garlicky Kale Panzanella Salad
A delicious crusty bread salad with tangy balsamic dressing and fresh tomato and onion
Servings: 6 Servings
Equipment
- Baking Sheet
- small mixing bowl
- salad bowl
Ingredients
Panzanella Salad Bread
- 1 loaf French Bread (yeilds about 5 cups cubed bread)
- 4 tablespoon olive oil
- 2 tbsp poultry seasoning Feel free to substitue with Italian seasoning!
- 1 head garlic, broken into individual cloves and peeled
Panzanella Salad
- 2 cups cherry tomatoes, cut into halves
- ¼ a red onion, diced
- 3 cups shredded kale
Panzanella Salad Dressing
- ½ cup olive oil
- 4 tablespoon balsamic vinegar
- 1 teaspoon salt
- ½ tsp pepper
- ½ tablespoon honey
- 4 cloves minced garlic
Instructions
Panzanella Crusty Bread
- Cube the French bread and generously drizzle with olive oil.
- Sprinkle with the poultry seasoning and place on a baking sheet along with the cloves of garlic.
- Bake at 375 degrees fahrenheit for 15 mintues until golden brown.
Create the Panzanella Salad
- while the bread is baking, cut up the onion, tomatoes, and kale (if you didn't buy pre-shredded)
- Add your kale to a mixing bowl and massage it for 30 seconds. Trust me this will make you enjoy the kale more!
- Add the tomato and onion to the kale and add the toasted bread. Mix to combine well.
Panzanella Salad Dressing
- In a small bowl combine all dressing ingredients and whisk.
- Pour all of it over the mixed panzanella salad. Let it soak into the bread for 10 minutes then enjoy!