Panzanella salad offers a taste of Tuscan summer in every bite. This easy recipe features plump tomatoes, crisp cucumbers, and fresh basil, tossed in a vinaigrette and finished with baked bread cubes.
Sturdy Bread | Fresh Basil Olive Oil | Tomatoes Salt & Pepper | Red Onion English Cucumber THE DRESSING Olive Oil | Basil Red Wine Vinegar Dijon Mustard | Garlic
Toss cubed bread with salt, pepper, and olive oil. Bake for 10-15 minutes, tossing halfway through. Pieces should be golden brown and dried through.
While the bread cubes are cooling, make the dressing. In a jar or measuring cup, mix together all dressing ingredients and set aside.
In another large bowl add the rest of your salad ingredients and toss. Next, toss in your cooled bread until fully mixed.
Drizzle on half of the dressing and toss. Serve the rest of the dressing to drizzle on top or for individual servings.