Panzanella with Crispy Sweet Potato Fries
Tuscan bread salad with tomatoes, cucumber, and red wine vinegar, served alongside roasted sweet potato fries. A fresh, tangy side that's ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 8g
lightfreshitalianvegetariancrispysoftcrunchyweeknight
Ingredients
- 1 medium, cut into fries sweet potato
- 8 oz, cubed day-old crusty bread
- 1.5 cups, halved cherry tomatoes
- ½ large, diced cucumber
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
Instructions
- 1
Toss sweet potato fries with 1 tbsp olive oil and salt. Spread on a sheet pan.
- 2
Roast fries at 425°F for 15 minutes, stirring halfway, until edges are golden.
- 3
While fries cook, toss bread cubes with tomatoes, cucumber, 2 tbsp olive oil, vinegar, and salt.
- 4
Let salad sit 5 minutes so bread softens and flavors meld.
- 5
Transfer panzanella to a plate. Top with crispy fries.
Tools you’ll need
- sheet pan
- large bowl
- knife
- cutting board
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