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Panzanella Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Tossed
  • Cuisine: Italian

Description

A simple delicious recipe for Summer Panzanella Salad ( Italian Bread Salad) with Garlicky pan-seared croutons, summer tomatoes, cucumber, red onion, radishes and fresh basil leaves.


Ingredients

Scale
  • 1 fat garlic clove, smashed
  • 1 medium hothouse cucumber, unpeeled, sliced to 1/2-inch thick half moons
  • 1 bunch radishes, sliced ( or sub 1 bell pepper)

  • 3 tablespoons Red Wine or Champagne vinegar
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Instructions

  1. Heat olive oil in an extra large skillet over med-low heat. Add the smashed garlic clove and swirl the oil around with it for 1-2 minutes until fragrant and the garlic is golden. Remove the garlic from the pan and add the cubes of bread tossing to coat well. Season the bread with salt and pepper.  Toast the bread in the delicious smelling garlic oil, stirring often for about 10 minutes until beautifully golden.
  2. While the bread is toasting in the pan, prep the veggies and place in a large serving bowl.
  3. When the bread is golden and crispy let it cool for a few minutes, then add it to the bowl.
  4. Drizzle the salad with  olive oil, vinegar, lemon, garlic and sprinkle with salt and pepper. Toss until well combine. Taste, adjust salt, and add a bit more olive oil if necessary.
  5. Let this stand 15-20 minutes before serving.  Right before serving toss in the torn basil leaves.
  6. Enjoy!

Notes

This salad is especially delicious with summer vine-ripened tomatoes.  Feel free to add other veggies. Mini mozzarella balls are nice here, as well as capers.

Nutrition

  • Serving Size: 1 cup
  • Calories: 241
  • Sugar: 2.6 g
  • Sodium: 11.4 mg
  • Fat: 23.5 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 5.2 g
  • Fiber: 1.3 g
  • Protein: 1 g
  • Cholesterol: 0 mg