Panzanella
Packed with fresh veggies and perfectly toasted bread cubes, Panzanella is a classic side dish that's great for summer entertaining!
Servings: 8 servings
Calories: 236kcal
Ingredients
For the Vinaigrette
- ½ cup olive oil
- 3 Tbsp red wine vinegar
- 1 tsp minced garlic
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Salad
- 1 small French baguette cut into 1” cubes (~5-6 cups)
- 3 Tbsp olive oil
- 1 tsp kosher salt
- 6 Roma tomatoes cut into bite-sized pieces
- 1 English cucumber peeled, seeded and sliced
- 1 red bell pepper seeded and cut into 1” pieces
- 1 yellow bell pepper seeded and cut into 1” pieces
- ½ small red onion very thinly sliced
- ½ cup fresh basil leaves torn
- Parmesan cheese for finishing
Instructions
For the Vinaigrette
- Using a medium mixing bowl, add all ingredients; stir until well combined.
For the Salad
- Preheat oven to 350°F.
- Using a large bowl, add bread cubes, olive oil and salt; toss until well combined. Spread bread cubes evenly onto a sheet pan.
- Bake for 13-15 minutes, or until cubes just begin to turn light golden brown. Remove from oven and let cool.
- Using a large bowl, add toasted bread cubes, tomatoes, cucumber, bell peppers, onion and torn basil leaves; toss until well combined.
- Add vinaigrette; toss until well combined.
- Cover and allow to rest at room temperature for 1-2 hours before serving.
- Before serving, garnish with grated Parmesan cheese.
Nutrition
Calories: 236kcal | Carbohydrates: 14g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 544mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 55mg | Calcium: 29mg | Iron: 1mg
