Cajun Panzanella Salad
This Cajun panzanella salad recipe is fresh, easy to make, and the homemade croutons are to die for! The zesty dressing ties it all together.
Servings: 6
Ingredients
Croutons
- 4 cups bread (try a baguette or any good crusty bread) cut into croutons
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- 3 cloves garlic minced
- 3 tablespoons olive oil
Salad
- 1.5 pounds assorted little tomatoes halved
- 1/2 English cucumber chopped
- 2 bell peppers (I used one red and one orange) chopped
- 1/3 cup chopped red onion or to taste
- 10 large leaves fresh basil sliced thin
- 1/2 cup freshly grated parmesan cheese
- 1/3 cup Tony Chachere's Italian Salad Dressing or to taste
Instructions
- Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
- Cut up your bread for the croutons and place them on the baking sheet. Evenly sprinkle them with Tony's seasoning. Add the garlic and then the olive oil and use your hands to toss everything together. Bake for 10-15 minutes or until the croutons are nice and crispy.
- Meanwhile, prep your salad ingredients and add them to a large bowl. Once the croutons are done, let them cool for a few minutes, then add them to the salad. Toss with Tony's Italian dressing and let the salad sit for about 5 minutes or so prior to serving to let the dressing soak into the croutons.
Notes
- Serves 4-6 depending on whether it's more of an entree or side.
- This recipe is a great way to use up bread that's a few days old, but you can definitely buy fresh bread for it.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 254kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 412mg | Potassium: 440mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2094IU | Vitamin C: 78mg | Calcium: 133mg | Iron: 2mg