Panzanella Salad

This rustic, Tuscan bread salad is everything I love about summer. It takes advantage of all the garden-fresh vegetables the season has to offer to make a summer salad that is just as visually pleasing as it is delicious. Panzanella is very easy to make and great to take on picnics or to the beach. It also makes a lovely main dish for casual dining among friends. Big chunks of toasty croutons are a signature ingredient of panzanella. Its a great way to use leftover bread.

Ingredients

Olive oil 3 Tablespoon (for cooking)
Baguette 1/2 Large , cut into large cubes
Garlic 1 Clove (5 gm) , mince
Dijon mustard 1 Teaspoon
Salt To Taste
Cracked black pepper To Taste
Champagne vinegar 1 1/2 Tablespoon
Olive oil 1/4 Cup (4 tbs) (use a good quliaty one, for dressing)
English cucumber 1/2 Large , cut into large dice
Red bell pepper 1/2 Large , seeded and cut into large dice
Orange bell pepper/Yellow pepper 1/2 Large , seeded and cut into large dice
Red onion 1/2 Cup (8 tbs) , chopped
Tomato 1 Large , seeded and cut into large dice
Fresh basil leaves 15 Medium , torn into small pieces
Capers 3 Tablespoon
Feta cheese 1 Cup (16 tbs) , crumbled

Directions

MAKING

1. Heat a sauté pan with 3 tablespoons of the olive oil over medium heat. Add cubed bread and toast about 4 to 5 minutes, stirring frequently to prevent burning. Once the bread is golden on all sides, transfer to a sheet pan or large plate to cool.

2. To make dressing in medium bowl combine garlic, mustard, vinegar, a pinch of salt and freshly ground pepper and whisk to incorporate all the ingredients. Then slowly add the remaining 1/4 cup olive oil in a steady stream while whisking this will emulsify the dressing.

3. In a large salad bowl, add all the vegetables, basil, capers, feta cheese, and the toasted bread.

4. Drizzle the dressing on top and toss to mix well.

SERVING

5. The salad can be served immediately or let it sit for up to 20 minutes to allow the flavors to develop. This can be served as an appetizer or even as a side dish.

TIPS

Don’t use bread that’s more than two days old because as the bread dries up, it will become very difficult to cut.

When you have leftover bread, cut it up into chunks before it gets rock-hard, and store in an airtight plastic bag until you are ready to make your salad. Heat up some olive oil, toast the bread, chop the vegetables and enjoy this fresh and simple summer dish>

Panzanella is meant to be rustic so don’t worry about cutting everything uniformly.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 869Calories from Fat 589

 % Daily Value*

Total Fat 67 g103.1%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 1558 mg64.92%

Total Carbohydrates 51 g17%

Dietary Fiber 3 g12%

Sugars 11 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet