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Panzanella Salad

Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish

Ingredients

  • 1 Loaf Artisan bread cut into one-inch cubes Recommended: Ciabatta, Italian, or Baguette
  • 1 English Cucumber, cut into 1/2 inch moons Half lengthwise, then slice into the 1/2 inch sized moons
  • 1/2 A small to medium-sized red onion is halved and cut into thin slices.
  • 5 Roma Tomatoes, chopped into bite-sized chunks Alternative Option: Alternate option: Two pints cherry or grape tomatoes, halved. I also substitute seasonal tomatoes such as. vine-ripened or heirloom.
  • 1/2 C Lite Balsamic Vinegarette Recommended: Newman's Own
  • 10 Basil Leaves, torn Optional

Instructions

  • Preheat your oven to 425 degrees.
  • On a large baking sheet, spread the cubes of bread in a single layer, sprinkle with olive oil, salt, and pepper. Toss to combine.
  • Toast the bread in the oven for 10 minutes until slightly golden brown, flipping halfway through. It should have a bit of a crunch.
  • In a large, pretty bowl add the toasted bread cubes, onion, cucumber, and tomatoes (with all of their juices). Toss it together with kitchen tongs or salad spoons.
  • Add the dressing; toss to combine.
  • Add the torn basil leaves, if using.
  • Serve immediately.