Sausage Panzanella Salad


Servings:                     4

Prep Time:                  15 Minutes

Cook Time:                 20 Minutes


  • Ingredients:
    • 1 Package Longhini sweet Italian sausage
    • 4 Slices crusty bread, like French or Italian
    • 2 Tablespoons olive oil
    • 2 Large heirloom tomatoes, sliced
    • 1 Pint cherry tomatoes, halved
    • ½ English seedless cucumber, thinly sliced
    • ¼ Red onion, peeled and thinly sliced
    • For the Dressing:
    • 1 Clove garlic, peeled and finely minced
    • 3 Tablespoons extra virgin olive oil
    • 1 Tablespoon freshly squeezed lemon juice
    • 1 Teaspoon mustard
    • Salt and pepper to taste


  • Directions:
    • Pre-heat the oven to 400 degrees.
    • Cube the bread and brush with the olive oil. Place on a baking sheet lined with parchment paper and bake for about 15 minutes or until the bread is a light golden brown.
    • While the bread is toasting, heat a large skillet or cast iron pan and add the sausages. Cook for about 5 minutes on medium high heat, turn and continue cooking for an additional 5 to 10 minutes or until the links are nicely browned. Remove from the pan and slice diagonally.
    • Make the dressing by whisking together the minced garlic clove, extra virgin olive oil, lemon juice, mustard, salt and pepper. Toss the toasted bread in the dressing.
    • Assemble the salad by plating the combination of sliced and halved tomatoes, add the cucumber slices and red onion. Top with the toasted bread and drizzle on the dressing.