Panzanella (Tuscan Tomato and Bread Salad)
Panzanella is a classic Tuscan tomato and bread salad that's fresh, flavorful, and makes a healthy light meal or side salad. Perfect for easy summer entertaining!
Servings: 4
Ingredients
Croutons:
- 1/2 regular-sized baguette or 1 small baguette (preferably ciabatta)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
Dressing:
- 1/4 cup olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Dash of Italian seasoning
- 1 clove garlic minced
- Salt & pepper to taste
Salad:
- 12 ounces assorted tomatoes cut into bite-size pieces
- 1/2 English cucumber diced
- 1 bell pepper (I used orange) diced
- Red onion chopped, to taste (start with 1/4 med. onion)
- 1 tablespoon capers
- Handful fresh basil chopped
- Parmesan shaved, to taste (optional)
Instructions
- Preheat oven to 350F.
- Cut bread into 1" pieces. Add to a baking sheet and toss with the olive oil and garlic powder. Bake for 15-20 minutes.
- Meanwhile, prep the dressing by adding all the dressing ingredients to a jar. Shake well and set aside.
- Prepare the remaining ingredients.
- Allow the croutons to cool for about 5 minutes, then toss them with the rest of the salad ingredients and dressing (shake well before adding it).
- Let the salad sit for 30 minutes prior to serving. The croutons will soak in the dressing and tomato juices, and that's when the magic happens!
Notes
- Serves 2 for an entree-sized salad and 4+ as an appetizer/side salad. I recommend using a whole baguette if you double the recipe.