gimmesomeoven5.0
Panzanella
This Italian bread salad brings together crispy garlic croutons, juicy tomatoes, and fresh basil in a bright red wine vinaigrette that lets the bread soak up all the tangy, herbaceous flavors. It's a simple, satisfying way to use up crusty bread while celebrating summer produce.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Make the croutons. Heat oven to 375°F and line a large baking sheet with parchment paper. Place the bread in the center of the sheet in a pile and drizzle evenly with the olive oil and garlic powder, then toss so that it is more or less evenly coated. Spread the bread out in an even layer, then season generously with salt and pepper. Bake for 20 to ⏱️ 30 minutes, or until the bread is crispy yet still slightly soft in the middle. (Baking time will totally depend on the type of bread you use, so keep an eye on it!) Remove from the oven.
garlic powder1 teaspoon
2
Make the vinaigrette. While the croutons are baking, prep the vinaigrette.
3
Toss. Combine the croutons, tomatoes, feta, cucumbers, bell pepper, onion and basil leaves in a large serving bowl. Drizzle evenly with the vinaigrette and toss to combine. If you have ⏱️ 30 minutes to spare, this salad really benefits from a brief period of resting so that the ingredients can marinate more fully in the vinaigrette. But if not, no worries...just serve immediately and enjoy!
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...