Sausage Panzanella
It's easy enough to fall in love with tomato and bread salads, but when sausage is added? You'll be obsessed with this Sausage Panzanella salad this summer!
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Makes: 6 servings
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Ingredients
- 3 medium vine-ripened tomatoes chopped
- ½ cup diced red onion
- 1 tablespoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 5 slices Italian bread (about 1" thick)
- ¼ cup extra-virgin olive oil divided
- 4 links Italian sausage (sweet or spicy)
- 1 tablespoon red wine vinegar
- ½ cup grated parmesan cheese
- ¼ cup fresh bail leaves chiffonaded
Instructions
- Combine tomatoes, red onion, garlic, salt, and pepper in a large bowl and toss to combine. Let rest for about 15 minutes.
- Brush both sides of bread slices with about 2 tablespoon olive oil. Toast in grill pan over medium heat for about 3 minutes (can also use regular pan or toast on grill). Flip the bread and cover the toasted side with half of the parmesan cheese. Let toast for another 2 minutes, until cheese starts to melt. Remove from grill and let cool before cutting into bite-sized cubes.
- Pierce sausage with a fork or knife and cook it over medium on grill pan until cooked through. Let cool slightly before slicing.
- Add red wine vinegar, remaining 2 tablespoon olive oil, basil, sliced sausage, and bread cubes into tomato mixture and toss to combine.
- Serve with remaining parmesan cheese sprinkled over the top.
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