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Panzanella Salad
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Panzanella Salad

Author Joy in Every Season

Ingredients

  • 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).
  • 1/2-1 cup fresh basil cut into chiffonade or thin strips
  • **Optional - 1/4 cup kalamata olives rough chopped
  • Croutons about 4 cups:
  • 3/4 loaf french bread cut into large sized croutons
  • Olive oil a good drizzle to lightly coat bread
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • **optional - 2 TBSP butter melted *For drizzling over bread along with olive oil
  • Vinaigrette Dressing:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic crushed
  • 1 TBSP dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • 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!
  • 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.
  • Prep all veggies (tomatoes, cucumber, onion, bell pepper, olives) and place into bottom of large bowl. Add about 3/4 of the dressing and lightly toss.
  • Once croutons have cooled, place croutons in bowl with veggies and gently mix. Add the remaining dressing if desired.
  • Top with fresh basil and a round of fresh cracked pepper.
  • Enjoy!