Panzanella Salad
  • 3 cups fresh ripe tomatoes (cut into large chunks)
  • 3 cups fresh assorted veggies: cucumbers, red onion, red, yellow, orange bell pepper (thinly slice the red onion, the cucumber & bell peppers can be larger).
  • ½-1 cup fresh basil (cut into chiffonade or thin strips)
  • **Optional - ¼ cup kalamata olives (rough chopped)
  • Croutons (about 4 cups):
  • ¾ loaf french bread (cut into large sized croutons)
  • Olive oil (a good drizzle to lightly coat bread)
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp fresh cracked pepper
  • **optional - 2 TBSP butter (melted) *For drizzling over bread along with olive oil
  • Vinaigrette Dressing:
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 cloves garlic (crushed)
  • 1 TBSP dijon mustard
  • ½ tsp salt
  • ½ tsp pepper
  1. Make croutons by cutting french bread into large cubes. Place on large rimmed baking sheet and drizzle with olive oil/melted butter and sprinkle with garlic powder, salt, & pepper. Gently mix. Bake at 350* for approx 15 minutes, stirring once during baking, until croutons are just starting to turn light golden, but are still soft (they will harden up a bit once cooled). Do not over bake!
  2. Make dressing by adding (olive oil, balsamic vinegar, garlic, mustard, salt & pepper into small bowl and whisking until well combined and slightly thick. Or combine all ingredients into a small jar w/lid and shake until well combined.
  3. Prep all veggies (tomatoes, cucumber, onion, bell pepper, olives) and place into bottom of large bowl. Add about ¾ of the dressing and lightly toss.
  4. Once croutons have cooled, place croutons in bowl with veggies and gently mix. Add the remaining dressing if desired.
  5. Top with fresh basil and a round of fresh cracked pepper.
  6. Enjoy!
Recipe by Joy In Every Season at