I am trying to experiment with different types of salads. Panzanella is one I have been wanting to make for a long time. I am a huge crouton fan so the idea of a salad based on a bunch of crunchy croutons is my idea of heaven. I used a seeded baguette because, well it’s my favorite, but also because I thought the seeds would add a good flavor to the salad. It was a crunchy, salty, creamy salad with a nice bite from the vinegar. We all really loved this salad as did our friends who were over for dinner. I was disappointed that I forgot to put the feta cheese in but I look forward to trying it next time. It was really a lovely salad that I will be making a lot in the future.
- 1 seeded baguette (or your favorite rustic bread), cut into bite-sized chunks
- 2 tbsp olive oil
- 2 cloves of garlic, crushed into a paste
- Sea salt and fresh cracked pepper
How to Make a Summer Panzanella
Preheat the oven to 375 degrees.
Line a baking dish with tin foil (for easier clean up) and coat with cooking spray. Combine the olive oil, garlic paste, salt, and pepper to taste in a large bowl. Place the bread crumbs in the bowl and coat with olive oil and garlic mixture.
Place on a baking sheet and bake for 10-13 minutes or until golden brown and crispy. Set aside to cool.
- 8 oz grape tomato medley, sliced in half
- 2 cucumbers, seeded and diced
- 1 15 oz can of garbanzo beans, rinsed and drained
- 1/2 red onion, diced
- 1/2 cup of feta cheese
- 6-7 fresh basil leaves, torn into pieces
- Fran’s Simple Vinaigrette (I doubled the recipe for this salad)
While the bread is baking, prepare the vegetables and salad dressing.
Once the bread cools, combine all ingredients and mix thoroughly. Serve immediately and enjoy!