Summer Panzanella
I finally tried making this summer panzanella salad after seeing a few online recently. It was a crunchy, salty, creamy salad with a nice bite from the vinegar. and we all loved this salad as did our friends who were over for dinner. This lovely salad paired nicely with grilled chimichurri chicken skewers and corn on the cob.
Summer Panzanella:
Croutons:
- 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
Salad:
- 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)
How to Make a Summer Panzanella:
Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
Make the croutons by combining 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.
Spread the bread evenly on a baking sheet and bake for 10-13 minutes or until golden brown and crispy. Set aside to cool completely.
Prepare the vegetables and salad vinaigrette while the croutons are baking.
Once the bread has cooled completely, combine all ingredients in a large serving bowl and mix thoroughly.
Drizzle with the well-whisked vinaigrette, to taste; toss until evenly coated. Serve immediately and enjoy!
Equipment
Ingredients
Croutons:
- 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
Salad:
- 8 oz grape tomato medley sliced in half
- 2 cucumbers seeded and diced
- 1 15 oz can of garbanzo beans rinsed and drained
- ½ red onion diced
- ½ cup of feta cheese
- 6-7 fresh basil leaves torn into pieces
- Fran's Simple Vinaigrette I doubled the recipe for this salad
Instructions
- Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
- Make the croutons by combining 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.
- Spread the bread evenly on a baking sheet and bake for 10-13 minutes or until golden brown and crispy. Set aside to cool completely.
- Prepare the vegetables and salad vinaigrette while the croutons are baking.
- Once the bread has cooled completely, combine all ingredients in a large serving bowl and mix thoroughly.
- Drizzle with the well-whisked vinaigrette, to taste; toss until evenly coated. Serve immediately and enjoy!
have u eatten brazlian food?
Oh yummy, I also love crunchy croutons, thanks for the idea!
Oh my. Oh my my my my my! I am in LOVE with panzanella! I’m getting dizzy just thinking about eating this. *happy sigh* 🙂
That panzanella salad looks really good!
Mmmm, mmmm, good. I’ve just got to try this. My salad ideas are wearing a bit thin. Thanks, Pam.
BTW, your portobello burgers were a winner and a keeper!
We Indians make this too with left over bread, and we call it bread upma:)
Yummy and so much like the bread upma like the previous post said. I would love for you to send this to my ONE DISH MEAL – SALAD event that i am hosting. The rules for which are in my site. BTW, I am browsing through your site and you have some lovely recipes I could use. Thanks for sharing them.