Last week, I made the easiest summer dinner of all-time. It was ready within 25 minutes, and I think the hardest part of the entire process was trying not to eat the tomatoes while they marinated! This Skinnytaste recipe is the perfect summer salad for those who are trying to eat lighter, but still feel like you’re eating a hearty dinner.
DISCLAIMER – I added chicken so Andrew would eat the salad, and he absolutely LOVED it.
Tuscan Panzanella Salad by Skinnytaste
Ingredients:
- 8 cups of heirloom tomatoes, cut into 1-inch cubes
- 1/2 cup chopped red onion
- 8 to 10 basil leaves, cut into thin strips (chiffonade)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons kosher salt, plus more as needed
- Freshly ground black pepper
- Olive oil spray or oil mister
- 6 ounces artisanal bread, cut into 1/2-inch slices
- 1 garlic clove, halved
- 4 ounces fresh mozzarella, cut into 1/4-inch cubes
- OPTIONAL: Grilled chicken
Directions:
- In a large bowl, combine the tomatoes, onion, basil, olive oil, and salt, and season with some pepper. Let sit at room temperature until the flavors have blended together, about 20 to 25 minutes.
- Meanwhile, preheat a grill to medium.
- Lightly spray each bread slice with olive oil and season with salt. Grill the slices until slightly toasted and golden brown on each side, about 1 minute per side. Remove the bread from the heat and rub the toasted bread all over with the garlic. Let it cool for a minute, and then cut the bread into cubes and set aside.
- When ready to serve, toss the tomato mixture with the mozzarella and grilled bread. ENJOY!!
If you’re looking for another easy weeknight meal, check out our hummus chicken recipe here.
