Tomato Basil Panzanella
The Good LFE Cookbook
6-8
Salad
This popular Tuscan salad made of tomatoes and crunchy bread is a summer delight. The fresh flavors and textures are simply wonderful. Serve as a side or a light meal on its own. Allow a little time at the end to let the liquids absorb into the bread.
Ingredients
- ½ round sourdough loaf or 1 sourdough baguette, cut or ripped into 1" cubes
- 1 shallot, thinly sliced
- 2 pints cherry tomatoes, halved or 5 large heirloom tomatoes cut into 2" pieces
- 1 bunch basil, chopped
- Salt and ground black pepper, to taste
Balsamic Vinaigrette
- ⅓ cup garlic-infused olive oil, or plain olive oil
- ⅓ cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Directions
Preheat oven to 350°F (180°C). Cut or tear bread into 1" cubes, toss with olive oil and spread into a single layer on parchment-lined sheet pan.
Bake for 15 minutes and turn over and bake for another 15 minutes (or until crispy).
Whisk ingredients for Balsamic Vinaigrette together.
While croutons are toasting, marinate shallots in Balsamic Vinaigrette for 15 minutes. Toss tomatoes with marinated shallots, basil, a few spoonfuls of vinaigrette, and salt and pepper to taste. Toss in croutons and add dressing. Let sit for 10 minutes before serving.
Discover Hundreds of LFE Recipes in The Good LFE Cookbook
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.