Summer Panzanella Salad
Serves 620 mins prep10 mins cook
Get the taste of summer with this Panzanella salad. Featuring juicy, ripe tomatoes + leftover bread, tossed with our Herby Chimichurri.
0 servings
What you need
Instructions
STEP 1 For the croutons: Cut bread into cubes and toss with Herby Chimichurri. Add bread to a hot cast iron pan, and drizzle with oil. Stir together until evenly coated, and cook until golden brown and crispy STEP 2 In a large bowl, combine the tomatoes, watermelon, cucumbers, feta, and croutons. Add the lemon juice and 1 pouch Herby Chimichurri. Season with salt and pepper. Serve.View original recipe