Egg and Heirloom Panzanella Salad
Impress a crowd by whipping up this refreshing, yet hearty, wgg and heirloom tomato panzanella salad. This dish hits on all different tastes and textures - salty, crispy, velvety and sweet!
Preheat oven to 450°F.
Place bread cubes on a baking sheet and cook for 5 to 10 minutes or until toasted; let cool.
Whisk together oil, lemon juice, sugar, garlic, salt and pepper in a large bowl. Add toasted bread, tomatoes and onion and stir well, pressing lightly on tomatoes with the back of a spoon to release some juices.
Lightly stir in basil and hard boiled eggs. May be chilled or served at room temperature.
6 cups ¾-inch hearty bread cubes or pieces (such as olive, potato rosemary or Pugliese)
¼ cup extra virgin olive oil
3 tbsp. lemon juice
1 tsp. sugar
½ tsp. sea salt or to taste
1 to 2 cloves garlic, minced
Freshly ground pepper to taste
4 medium-size heirloom tomatoes, cut into 1-inch cubes
¼ of a medium red onion, very thinly sliced
¹/³ cup snipped fresh basil
4 hard boiled free range eggs, chopped