Summer Panzanella Salad
A summer panzanella salad is the perfect dish to enjoy when the weather is warm and you want something light and refreshing. This salad is full of flavor and can be made in under 30 minutes. It's perfect for a quick lunch or dinner.
Ingredients
- This summer panzanella salad recipe is bursting with fresh flavor! Made with diced tomatoes cucumbers, red onion, fresh herbs, and a simple balsamic vinaigrette, it's the perfect side dish for your next picnic or BBQ.
- The ingredients you'll need for this salad are:
- 1 pound of cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion diced
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup fresh basil leaves chopped
- 1/4 cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Take a baking pan and line it with parchment paper.
- Cut the baguette into 1-inch (2.5 cm) pieces, and spread them out on the baking pan. Make sure that the pieces are evenly spaced out.
- Bake the bread for about 10 minutes, or until golden brown. Remove from oven and let cool.
- Meanwhile, prepare the dressing by whisking together all of the ingredients in a bowl. Set aside.
- In a large salad bowl, combine the cooled bread pieces, tomatoes, cucumber, onion, garlic, olives, and basil leaves.
- Pour the dressing over the salad and mix everything together gently with your hands or a spoon. Let sit for about 15 minutes so that the bread can absorb some of the dressing flavors.
- 7 . Serve the summer panzanella salad at room temperature. Enjoy!