Pepper & Kale Panzanella Salad

Ingredients

• For the pickled onions:
• 1 sweet onion, walla walla or vidalia, sliced into thin moon shapes
• Apple cider vinegar
• ¼ tsp. salt
• ½ tsp. sugar
• For the salad:
• 4-5 cups cubed bread, I used sourdough
• Salt & pepper
• 2 tbsp. olive oil, divided
• 2 sweet peppers, cut into large chunks
• 2-3 cups kale sliced into thin strips
• 2 cups cherry tomatoes, halved
• 1 – ½ cups fresh mozzarella, cut into chunks
• ½ cup pickled onions
• 8-10 large basil leaves, chiffonade
• For the dressing:
• 4 tbsp. plain greek yogurt
• 3 tbsp. olive oil
• 2 ½ tbsp. vinegar, I used Cranberry Pear, balsamic is fine also
• 2 tbsp. honey
• 2 pinches of salt
• 1 pinch of pepper

Instructions

• For the pickled onions: Add all the ingredients to a bowl and let sit for 30 minutes.
• In a large saucepan, add 1 tbsp. olive oil and turn the heat on medium. Add the bread cubes and sprinkle with a pinch of salt & pepper. Saute for 5 minutes, making sure to toss a couple of times. Set the bread cubes aside. In the same pan, add 1 tbsp. of olive oil and add the peppers and kale. Saute for 3 minutes. Remove from the pan and set aside.
• Mix the dressing: add the yogurt, olive oil, vinegar, honey, salt and pepper to a bowl and whisk to combine.
• Add the tomatoes, mozzarella, pickled onions, basil to a large bowl. Add in the bread cubes and pepper/kale mix. Toss everything together. Pour the dressing over the salad and toss to combine.

Notes