Bloody Mary Panzanella Salad

By Jamie Vespa

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!

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
• 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
• 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

1. 1

   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.

2. 2

   Place bread back in bowl and add tomatoes, olives, onion, and celery (chopped stalks and torn leaves).

3. 3

   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.