Name: Delightfully Fresh Panzanella Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 clove garlic, finely minced; 1/2 teaspoon Dijon mustard; 3 tablespoons white wine vinegar; 1/2 cup extra virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2-3 drops hot sauce; 4 tablespoons extra virgin olive oil (for toasting the bread); 1 small loaf crusty French bread, cut into 3/4-inch cubes (about 6 cups); 1 teaspoon kosher salt (for bread); 1 1/2 cups cherry tomatoes, halved crosswise; 1 small hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick; 1 yellow bell pepper, seeded and cut into 1-inch cubes; 1/2 small red onion, cut in half and thinly sliced; 1/3 cup canned chickpeas, drained and rinsed; 10 large basil leaves, coarsely chopped; 1 tablespoon chopped parsley; 2 tablespoons capers, rinsed and drained

Description

A vibrant and versatile Tomato and Bread Salad, perfect for summer gatherings and utilizing seasonal ingredients.

Ingredients

Scale

1 clove garlic, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2–3 drops hot sauce
4 tablespoons extra virgin olive oil (for toasting the bread)
1 small loaf crusty French bread, cut into 3/4-inch cubes (about 6 cups)
1 teaspoon kosher salt (for bread)
1 1/2 cups cherry tomatoes, halved crosswise
1 small hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 small red onion, cut in half and thinly sliced
1/3 cup canned chickpeas, drained and rinsed
10 large basil leaves, coarsely chopped
1 tablespoon chopped parsley
2 tablespoons capers, rinsed and drained

Instructions

In a small bowl, whisk together the minced garlic, Dijon mustard, white wine vinegar, 1/2 cup olive oil, kosher salt, black pepper, and hot sauce. Set aside.
Heat 4 tablespoons of olive oil in a large sauté pan over medium heat. Add the cubed bread and salt. Cook, tossing frequently, for about 8-10 minutes or until golden brown. Remove from heat and let cool.
In a large mixing bowl, add cherry tomatoes, cucumber, yellow bell pepper, red onion, chickpeas, basil, parsley, and capers. Toss well to combine.
Fold in the toasted bread cubes, ensuring they’re well mixed with the vegetables.
Pour the vinaigrette over the salad mixture, tossing gently to coat. Season with additional salt and pepper to taste. Let the salad sit at room temperature for at least 30 minutes.
Give everything one last gentle toss, serve, and enjoy!

Notes

Allow the salad to rest so that the bread can soak up the vinaigrette for optimal flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 275
Sugar: 4g
Sodium: 600mg
Fat: 23g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg

Keywords: Panzanella, Italian Salad, Summer Salad, Tomato and Bread Salad, Fresh Salad