Panzanella

Panzanella is a popular Tuscan salad, made with bread and tomatoes- usually along with cucumbers, basil, onions, and olives or capers. This is one of our all-time favorite summer dinners.

When we make it, I always decide that I wish to eat it every day!

Toss together:

2 c. toasted 1" bread cubes/croutons (*to make homemade croutons, see recipe below)

2 small-medium tomatoes, cut in bite sized wedges (or approx. 1 1/2 c. halved cherry tomatoes

1 small-medium cucumber, cut in bite-sized chunks (about the same size as tomatoes)

2-3 Tbsp. thinly sliced red or green onion (add a little more if you like onion)

1/4 c. pitted kalamata olives, rough chopped

1/4 c. snipped fresh basil (or substitute with oregano, marjoram, thyme, parsley)

In another bowl, whisk together vinaigrette:

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 Tbsp. lemon juice

Salt and pepper

Drizzle vinaigrette over the salad and toss.

If desired sprinkle with:

1-2 Tbsp. parsley, or carrot tops (optional)

1/4 c. shaved or shredded parmesan (optional)

It's easy to *toast bread cubes (in other words, make croutons):

(Recipe makes 4 cups; freeze extra)

Preheat oven to 375. Line rimmed baking sheet with parchment paper.

Put 4 c. 1" bread cubes (leave crusts on) in a large bowl. Leftover, unsliced rustic bread or baguette is great.

Whisk together and then toss in with bread cubes:

2 Tbsp. olive oil and/or melted butter

1 Tbsp. snipped fresh herbs or 1 tsp. dried herbs (basil, oregano, marjoram, thyme, or blend)

1/2 clove minced or pressed garlic

Dash salt

(substitute minced garlic and salt with 1/4 tsp. garlic salt, if desired)

Spread, single layer, on the parchment lined sheet and bake for 10-15 minutes, or until brown and toasted.

Recipe created or adapted by Liz Talley, Urban Graze

#salad

Panzanella

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