GRILLED ROMAINE PANZANELLA SALAD WITH CAESAR LEMON VINAIGRETTE
Makes 6 to 8 servings
Hunks of dressing-soaked bread meet classic Caesar salad in this fresh and elevated side dish.
1 (14-ounce) loaf French bread, crusts removed and cut into ½-inch cubes (about 4 cups)
2 tablespoons extra-virgin olive oil, divided
½ teaspoon dried oregano
¼ teaspoon garlic salt
¼ teaspoon ground black pepper
2 large fresh romaine lettuce hearts
1 pint cherry tomatoes, halved
½ cup thinly sliced red onion, halved
1 cup sliced cucumber, halved
Caesar Lemon Vinaigrette (recipe follows)
Garnish: pepperoncini peppers, freshly grated Parmesan cheese
1. Preheat oven to 400°. Line a baking sheet with parchment paper.
2. Arrange bread cubes in an even layer on prepared pan. Drizzle with 1 tablespoon olive oil and toss well. Sprinkle with dried oregano, garlic salt, and black pepper.
Bake for 5 minutes. Remove from oven and toss bread cubes again. Bake until lightly toasted and fragrant, 3 to 5 minutes more. Let cool completely
