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!