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 mins
Cook Time5 minutes mins
Total Time30 minutes mins
Servings: 6
Author: Simply Happenstance
- 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
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.
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