Bloody Mary Panzanella Salad
Bloody Mary Panzanella Salad takes everything you love about the classic brunch cocktail in an easy, kid-friendly salad. Perfect for outdoor cookouts and potlucks!
Servings: 8
Ingredients
- 8 oz. country-style bread torn into bite-sized pieces
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. each sea salt and black pepper
- 2 lbs. mixed tomatoes quartered heirlooms and/or halved cherry tomatoes
- 3/4 cup green olives halved
- 1/2 red onion thinly sliced or shaved
- 2 celery stalks with leaves finely chopped (leaves torn)
- Optional: chunks of feta cheese
- **Dressing**
- 3 Tbsp. sherry vinegar
- 1 garlic clove minced
- 1 Tbsp. prepared horseradish
- 2 tsp. honey
- 1 tsp. Worcestershire sauce
- 1/2 tsp. celery seeds
- 1 tsp. black pepper
- 1/2 tsp. sea salt
- 1/3 cup extra-virgin olive oil
Instructions
- Preheat oven to 400°F. In a large bowl, toss bread with olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet and bake for 10 to 12 minutes, tossing once halfway through, until crisp and golden-brown.
- Place bread back in bowl and add tomatoes, olives, onion, and celery (chopped stalks and torn leaves).
- Prepare dressing by combing vinegar, garlic, horseradish, honey, Worcestershire sauce, celery seeds, pepper, and salt in a small bowl. Slowly stream in olive oil while continuously whisking until combined. Toss dressing with bread and tomato mixture and serve.
Notes
*If preparing ahead, wait to dress until 30 minutes prior to serving.