Summer Panzanella
Servings 8
Equipment
- Large Baking Sheet
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!