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Lemon Verbena Panzanella

Lemon Verbena Panzanella | Recipe from Plated

This light & fresh bread salad is a perfect accompaniment to a seafood dish. Panzanella is an Italian salad made of toasted or stale bread chunks, tomatoes and onion. It is dressed in a vinaigrette of olive oil and vinegar.

Lemon Verbena Panzanella Recipe

  • 2 baguettes
  • 3 tomatoes
  • 2 sprigs lemon verbena
  • 1 clove garlic
  • 1 shallot
  • 1 lemon
  • 1 teaspoon red wine vinegar
  • 4 tablespoons olive oil
  • kosher salt
  • black pepper

Preheat oven to 350° F. Cut baguettes into 1-inch cubes, place on a baking sheet, and drizzle with 1 tablespoon olive oil. Toast in preheated oven until golden brown, about 8 minutes. Meanwhile, wash and dice tomatoes, being sure to reserve tomato liquid. Finely chop lemon verbena leaves, garlic, and shallot, keeping ingredients separate.

Place toasted bread cubes, lemon verbena, and diced tomatoes in large bowl along with tomato liquid.

In a separate small bowl, whisk together lemon juice, 3 tablespoons olive oil, chopped garlic, chopped shallot, and red wine vinegar in a bowl. Taste and season with salt and pepper as needed. Pour dressing over bread mixture, stir to combine, and serve immediately.

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