Panzanella

Panzanella salad has been one of my favorite salads since I first made it years ago. I remember sitting on my parent’s porch in the summer and serving several different salads including Panzanella. It was such a memorable summer meal on a warm night, I can still hear the crickets chirping when I think about it. Panzanella is an Italian bread salad made with veggies and tossed with fresh herbs and vinaigrette. It’s a great way to use what you have on hand, especially if you have bread you want to use up. The veggies can be varied but this is my favorite combination.

Ingredients for Panzanella

6 slices rustic bread, cut in 1-inch pieces (about 4 cups)

1 ½ cups cherry tomatoes, halved

1 English cucumber, halved, deseeded, and chopped

1 bell pepper (red, orange, or yellow) chopped

1 cup basil leaves, chopped

olive oil for drizzling

salt and pepper

Ingredients for Vinaigrette

½ cup olive oil

¼ cup red wine vinegar

½ teaspoon salt

¼ teaspoon pepper

Directions for Panzanella

Preheat oven to 400 degrees. Drizzle olive oil on a large baking sheet. Place the bread cubes evenly on the baking sheet. Drizzle with more olive oil and sprinkle with salt and pepper. Bake for 15 minutes and let cool.

In a large salad bowl, add in the ingredients for the vinaigrette and whisk. Add the chopped veggies and most of the basil. Add in the bread cubes and toss to combine. Let sit for 15 minutes and serve. Top with the rest of the basil leaves.

Serves 4