I don’t think I love a salad more than this one. It’s fresh, light, perfect for using your ripe summer garden veggies, and the homemade croutons are just icing on the cake.
I usually serve this as a side with dinner, then eat the leftovers for lunch with some protein. My mouth is watering just thinking about it!
Panzanella Salad
The perfect summer salad with fresh veggies and homemade croutons! This recipe never gets old!
Ingredients
- 3 tbsp olive oil
- 1 small loaf french bread, cut into 1" cubes (5 cups)
- 1 tsp kosher salt
- 1 pint grape or cherry tomatoes, halved
- 1 english cucumber, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, cut in half and thinly siced
- 10 fresh basil leaves, julienned
For the vinaigrette:
- 1 garlic clove, minced
- ½ tsp dijon
- 3 tbsp champagne vinegar
- ½ cup olive oil
- ½ tsp kosher salt
- few grinds of fresh pepper
Instructions
- In a large saute pan, heat oil and add bread cubes and salt. Cook over low heat for around 10 minutes, tossing frequently, until golden brown. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large serving bowl, mix all of the chopped vegetables and basil together. Add the toasted bread cubes, the pour vinaigrette in and toss until evenly coated. Enjoy!
