A salad that is the best of bruschetta and panzanella! Tomatoes combine with a flavorful mixture of shallot, garlic, basil, and balsamic vinegar - all tossed together with lettuce and crisp croutons.
Ingredients
1pintcherry or roma tomatoes, diced
½cupbasil, chiffonade or roughly chopped + garnish
Bruschetta Mix: In a small bowl, or the bowl you'll toss the salad in, stir together tomatoes, basil, garlic, shallot, olive oil, balsamic vinegar, salt, and pepper. Set aside.
1 pint cherry or roma tomatoes, ½ cup basil, 3-4 garlic cloves, 1 small shallot, 1 Tablespoon olive oil, 2 Tablespoon high-quality balsamic vinegar, Salt and Pepper
Croutons: If making your own croutons (recommended!), preheat oven to 400°F. Toss together bread cubes in a drizzle of olive oil and coat with salt and pepper. Bake for 10 minutes, tossing halfway in between until golden brown and crispy.
In a large bowl, toss together chopped lettuce, bruschetta mixture (and all the juices!), and croutons. Drizzle with more balsamic vinegar and/or olive oil as desired.
2 cups croutons, 1 head romaine lettuce
Notes
Use high quality balsamic vinegar! Seriously, it makes ALL the difference!