Panzanella Salad

I originally shared this recipe about a year ago, but it is so good I’m posting it again! With better pictures this time 🙂

photo 1

Panzanella Salad

  • 1 pint cherry tomatoes, halved
  • 1/2 of a medium red onion, cut in thin wedges (1/2 cup)
  • 1 medium yellow pepper, cut in 1-inch pieces
  • 1 medium red pepper, cut in 1-inch pieces
  • 1 medium cucumber, cut in 1-inch pieces
  • 1/4 cup olive oil
  • 1/4 cup (plus an extra splash if you like things vinegar-y) red or white wine vinegar
  • 1 Tbsp. Dijon-style mustard
  • 1/2 tsp. Italian seasoning, crushed
  • 8 oz. fresh bakery or focaccia bread, cut in 1-inch pieces
  • 1 Tbsp. olive oil
  • Several small fresh basil leaves

1. In large serving bowl combine veggies. In screw-top jar combine 1/4 cup olive oil, the red wine vinegar, mustard, Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cover; shake well to combine. Add to veggie mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).

2. Preheat oven to 400 degrees F. In a shallow baking pan, toss bread cubes with 1 Tbsp. olive oil to coat. Bake about 10-13 minutes or until toasted, stirring once. Remove and cool on pan.

3. Add basil leaves and croutons to individual bowls of salad (to avoid soggy leftover croutons); toss to coat. Top with shaved white cheddar cheese (optional). Makes a lot.

photo 2


Yes, we have a wood stump as a table on our patio. And it’s awesome!

But back to the salad—MAKE IT! You won’t be disappointed. Keep the croutons separate when storing leftovers and it will be even better then next day. Just think, you’ll get plenty of veggies without having to eat lots of lettuce (bonus!).

Oh and if you saw my instagram post the other day of some delish looking chicken, that recipe is coming soon too. I promise this is not turning into a food blog. 😉



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