Pickle Panzanella Salad
Pickle Panzanella Salad is a crunchy and refreshing summer salad. Made with pickles, fennel, dill and parmesan cheese. This simple salad will be a repeat on your dinner table
Ingredients
- 4 whole Kosher dill pickles, sliced into rounds
- 3 tbsp Pickle brine
- 3 tbsp Red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp Honey
- 1/4 tsp Crushed red pepper flakes
- 1/2 small White onion, sliced thinly
- 1 medium Fennel bulb, sliced thinly
- 1/2 cup Chopped fresh dill
- 1/4 cup Shaved Parmesan
- 2 cups Sourdough bread cubes
- Kosher salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Spray a small baking sheet with non-stick cooking. Place the bread cubes on the baking sheet and toss with olive oil, salt and pepper. Bake in the oven for about 5 to 10 minutes or until golden brown. Remove from the oven and set aside.
- In a medium mixing bowl, combine the honey, pickle brine, red wine vinegar, dijon mustard, and red pepper flakes. Next, add the sliced onion and toss to coat. Set the bowl aside to allow the onions to marinate for a few minutes.
- In a large mixing bowl combine the pickles, fennel, fresh dill, and Parmesan cheese. Pour the onion mixture plus any sauce into the bowl with the pickles. Toss to combine and season with salt and pepper if desired. Next, add in the reserved bread cubes. Toss again. To serve: pour the salad into a serving plate and garnish with more dill if desired.
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