Loaded Panzanella Salad

🧂 Ingredients

• 2 cups ciabatta bread

  cut in cubes
• 1 tbsp extra virgin Olive Oil
• 1 pinch Salt
• ½ tsp Italian Seasoning
• ½ tsp garlic powder
• 3 tbsp extra virgin Oilve oil
• 3 tbsp red wine vinegar
• 1 tbsp pure maple syrup
• 1 clove garlic

  minced
• 1 pinch salt
• 1 ea ground black pepper

  to your taste
• 1 tsp Italian seasoning
• 2 romaine hearts

  cut in bite sized pieces
• ¼ red onion

  sliced thin
• 20 cherry tomatoes

  halved
• 3 baby bell peppers

  sliced thin
• 2 Persian cucumbers

  sliced

Instructions

• 1 Preheat the oven to 400 degrees F
• 2 Add cubed bread to a sheet pan. Drizzle with olive oil then season with salt,
  garlic powder and Italian seasoning. Toss well and then bake until crispy on the
  edges and still slightly soft in the middle. Around 12-15 minutes.
• 3 Make the dressing by combining olive oil, vinegar, salt, pepper, garlic, Italian
  seasoning and pure maple syrup.
• 4 Optional step: For extra flavor, marinate the sliced onions in a half of the
  dressing while assembling the rest of the salad to give them some time to
  marinate.
• 5 Add tomatoes, lettuce, bell peppers and cucumbers to a large bowl. Add the
  croutons, the onions and the dressing and toss well.
• 6 Serve tossed salad within 30 minutes for best flavor and texture.

Nutrition Info