This is the perfect time of the year to add a new recipe to your salad repertoire! Just in time for picnics and summertime grill-outs.
This was my first try at a panzanella (bread) salad – and I will most definitely be making it again. This is a great recipe to try if you have extra bread on hand. The bread is cut up, tossed in olive oil, and then baked to become delicious, crunchy crostini/croutons. Then, the bread is tossed together with other ingredients and a tangy vinaigrette. The bread soaks up the dressing and is de-licious.
There are a million different versions of panzanella salad (some with sausage, some with olives, some with eggs). Start out by making this classic version. I’m sure you won’t be disappointed.
Panzanella Salad Recipe
Croutons can be made in advance to save time. In a pinch, use ready-made croutons for this salad.
1 small loaf of crusty white bread (such as French bread)
1 cucumber, peeled and chopped into small chunks
1 cup grape tomatoes
1/2 cup fresh mozzarella cheese, torn into small pieces
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons capers
1 tablespoon chopped chives
Salt and pepper
To make croutons, cut bread into bite-sized chunks. Toss with a bit of olive oil so each piece is coated. Bake at 400F for 10 to 15 minutes, or until bread is toasted.
Place salad ingredients and croutons into a large mixing bowl.
Combine dressing ingredients in a jar with a lid and shake vigorously until combined. Pour dressing over salad ingredients and toss to evenly coat. Place in refrigerator before serving to allow flavors to blend and bread to soak up the vinaigrette.