Summer Panzanella
A refreshing and hearty Italian bread salad perfect for summer gatherings. Loaded with fresh vegetables, herbs, and a light vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 loaf stale crusty bread cubed
- 1.5 cups cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red onion thinly sliced
- 0.5 cup bell pepper diced (any color)
- 0.33 cup fresh basil chopped
- 0.25 cup fresh parsley chopped
Vinaigrette
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation Steps
- Toast the bread cubes: Spread the bread cubes on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy. Let cool.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Combine ingredients: In a large bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, bell pepper, basil, and parsley.
- Dress the salad: Pour the vinaigrette over the salad and toss gently to coat. Let sit for at least 10 minutes before serving to allow the flavors to meld.
- Serve: Serve chilled or at room temperature.
Notes
This Panzanella is best enjoyed the day it's made. You can add other vegetables like olives or capers for extra flavor.