thepioneerwoman5.0
Panzanella
Ree Drummond's panzanella has hunks of crusty Italian bread, tomato, cucumber, red onion, parmesan, and basil. This is the perfect summer salad recipe!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 275°F.
2
Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place in the oven to slightly crisp the bread without toasting it, 20 to ⏱️ 25 minutes. Remove the bread from the oven and allow it to cool.
3
In a large bowl, combine the bread, cucumber, tomatoes and onion. In a small jar, shake together the olive oil and vinegar, plus salt and pepper, to taste. Pour the dressing over the salad ingredients, tossing gently. Add the basil and parmesan shavings, and toss again. Cover and allow to sit at room temperature for 1 to ⏱️ 2 hours before serving.
Parmesan shavings
4
Sprinkle with more salt and pepper to serve.
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