Italian Bread Salad (Panzanella)

This salad is the perfect way to really enjoy the fresh tomatoes and cucumbers in your garden right now!</h3>

panzenella italian bread salad 2

Vinaigrette/Dressing

  • 1 teaspoon finely minced garlic (at least!)
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons Champagne or white wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a jar and shake well to blend.

I like to at least double this recipe and keep it in the fridge – a really great, simple dressing that tastes fabulous on vegetables, grilled chicken or fish, or just plain greens.

1 cup bread cubes

2 cups roughly chopped vine ripened tomatoes

1 cup roughly cut cucumber

1 tbsp. capers

generous amount of fresh basil – torn into smaller pieces

very thinly sliced red onion

small amount of feta – crumbled

Toss all vegetables together with a small amount of the dressing and allow to rest just so the tomato juices flavor everything right through.  I like to wait until just before serving before I add in the bread cubes and a bit more dressing – I love my croutons still crunchy!

For the bread I prefer to make croutons out of slightly stale bread – just chop them into your favorite crouton size piece and toss in a plastic bag with a variety of herbs, salt and Pepper – drizzle with a little olive oil and give it a good shake.

Toast in a toaster oven, or in a fry pan until the bread is really well toasted and crunchy – allow to cool.

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