Panzanella Salad Recipe
An extra-crunchy vegetable salad is prepared with fresh produce, toasted bread cubes, and a simple olive oil vinaigrette.
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Instructions
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Preheat the oven to 400 degrees Fahrenheit if baking bread cubes.
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To make bread cubes, toss them with olive oil, dried oregano, and salt. Spread on a parchment-lined baking sheet and bake for 10 to 15 minutes, or alternatively, cook in a large pan with olive oil over medium-low heat for about 10 minutes until browned, stirring often.
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Whisk together minced garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
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Combine tomatoes, sliced cucumbers, red and yellow bell peppers, red onion, and basil in a large bowl. Add the bread cubes and dressing, then toss thoroughly.
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Season with additional salt and pepper as desired, and for best flavor absorption, let the salad rest for 30 to 60 minutes before serving.