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!
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
(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
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