A salad that’s 90% croutons? Portobello Panzanella salad is made with crusty bread,mushrooms, sparkling tomatoes, bright onion, and fragrant basil. It’s a sparkling and satisfying tomato and bread salad that you’ll be taking part in for a mild lunch, or serve at a picnic or potluck!
- 1 baguette, chopped into bite pieces
- 5 big portebello mushrooms
- 1 cup baby mozzarella balls
- 1 cup baby tomatoes, chopped into bite pieces
- 1 cup chopped basil
- 4 tbsp balsamic vinegar
- 5 tbsp olive oil
- 2 tsp salt
- 2 tsp pepper
- 1 tsp red chili flake
- Chop baguette into bite size pieces and bake until dry and crisp (but not brown!)or you can use pan on low flame. Remove and set aside once done.
- Chop the mushrooms into large chunks (or quarter them if you’re using baby bellas), slice the mozz and tomatoes in half, slice the basil into ribbons, and mince the garlic.
- Let’s make the mushrooms! Heat 2 tbsp of olive oil in a large pan over medium heat. Once the oil is hot, add the mushrooms and let them hang out until they’ve developed a nice brown color.
- Once the mushrooms are brown, add the garlic and spices. Mix and cook until garlic is fragrant. Then remove from heat and cool completely.
- Make the dressing! Mix together the balsamic vinegar and remaining 3 tbsp of olive oil in a small bowl.
- Mix it all together. Combine the crispy bread, cooled mushrooms, tomatoes, mozz, and basil in a large bowl. Drizzle over the dressing and toss until each chunk of bread is coated.
- Cover with plastic wrap and let it hang out on the counter or in the fridge for 30 min.
- That’s it! Plate up a generous helping and remember to go back for seconds.