Fresh and Easy Panzanella Salad
Panzanella Salad is a bright summer salad made with fresh juicy tomatoes, crisp cool cucumbers, just picked basil and rustic bread cubes that have been seasoned with herbal salt and toasted..
This colorful combination of fresh picked vegetables are dressed simply with extra virgin olive oil, red wine vinegar and salt/pepper to taste….That’s it… It is great salad to pack up for the beach, or for a backyard party and pretty enough for an elegant garden dinner. Bella!
Optional additions: red onion, avocado- *remember to keep it simple!!
Kathleen Barbato….3 Italian Sisters♥
Fresh and Easy Panzanella Salad
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Serves: 6-8 serv.
Ingredients
- 1 french loaf or rustic Italian loaf – cut bread into cubes
- 1 tbsp. seasoned salt – ( I use Seasonella)
- 2 tbsp. extra virgin olive oil
- 2 lbs campari tomatoes or fresh garden tomatoes, cubed
- 2 cucumbers, peeled and cubed
- 1/4 cup sliced red onion ( optional)
- 1 bunch fresh basil leaves, torn by hand
- 1/ 2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- salt/pepper to taste
Instructions
- Preheat oven to 400 degrees and place bread cubes on cookie sheet.
- Season bread cubes with seasoned salt and sprinkle with olive oil
- Toast bread toast in 400 degree oven until light brown and toasted on all sides.
- Remove toasted bread cubes from oven and set aside
- Place cut tomatoes, cucumbers, basil , onion in large mixing bowl.
- in another small bowl, make dressing: Combine olive oil, vinegar and salt pepper and mix well.
- Pour dressing over tomato cucumber mixture. and mix well.
- Right before serving salad, add toasted croutons. Mix salad gently and serve immediately.
- Buon Appetito!
