Panzanella Salad

BySimply Happenstance
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:: Panzanella Salad ::

It just doesn’t get much easier {or tastier}, than this healthy summer salad! Panzanella Salad is my absolute FAVORITE dish to serve to friends… whether I’m taking it to their house, or hosting a summer playdate in my own home. It’s also the perfect meal to bring for a picnic lunch or concert in the park! 

There is some chopping of fresh veggies involved, the making of a simple homemade vinaigrette dressing, and a little toasting of french bread in a frying pan with a drizzle of olive oil… but the steps are super basic {you could even get the kids to help you toss it all together}! In under thirty minutes… you will have a scrumptious, fresh, tangy, and crisp bread salad to enjoy!

This recipe has always gotten rave reviews… but the best part is that you can easily customize it to your own taste! For example… love a greek salad? Just add in some chopped olives and feta cheese! For my husby, I omitted the red onion and added avocado slices. Any way that you do it… it comes out perfectly fresh and delectable! The combination of flavors is seriously… mouthwatering!

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Panzanella Salad

Deliciously fresh, this Panzanella Salad is the perfect summer dish! Using raw vegetables, a tasty homemade vinaigrette, and a small loaf of french bread... this healthy salad promises to be a crowd pleaser!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Servings: 6
Author: Simply Happenstance

Ingredients

  • 3 tablespoons good olive oil
  • 1 small French bread or boule cut into 1-inch cubes (6 cups)
  • 1/2 teaspoon kosher salt
  • 1 cup cherry tomatoes cut in half
  • 1 hothouse cucumber unpeeled, seeded, and sliced 1/2-inch thick
  • 1 red bell pepper seeded and cut into 1-inch cubes {I used several small peppers}
  • 1 yellow bell pepper seeded and cut into 1-inch cubes
  • 1/3 red onion thinly sliced
  • 20 large basil leaves coarsely chopped

For the vinaigrette

  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Red Wine vinegar
  • 1/2 cup good olive oil
  • juice from 1 fresh lemon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 5 minutes, or until lightly browned and toasted. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, and basil. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper to taste. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Notes

If you are taking this dish to a party or picnic... add the bread just before serving, so it does not get soggy! This salad is best enjoyed the same day!
Adapted from The Barefoot Contessa

 

 

10 Comments

  2. Looks so fresh and yummy!! I am going to make it this weekend, yum!! Thank you, I love all your recipes;)

    Reply

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