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Healthy Living

Panzanella Salad

Panzanella Salad

A wonderful summer salad exploding with flavor! 

Many variations on this but these are my favorite ingredients.
Makes 4 large portions.

The key is a 2:1 ratio of vegetables to bread.

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2 cups diced tomatoes.
3 mini cucumbers
Red onion, 4-6 thin slices
2 cloves garlic, minced.
6-8 Basil leaves
3 thick slices stale bread, sourdough, Italian or French work well
¼ cup red wine vinegar
½ cup olive oil + a bit more to toast bread
½ tsp salt + bit more for tomatoes and for toasting bread
¼ tsp pepper

Dice tomatoes and sprinkle with a few pinches of salt.
Slice cucumbers thinly and add to tomatoes.  
Thinly slice red onion, separate, and add to vegetables.
Tear or cube bread and place in frying pan on medium heat.
Drizzle olive oil over and add few pinches of salt and toss until browned.
Remove from heat and let cool.
Make dressing by placing minced garlic to a jar, and vinegar and olive oil, ½ tsp salt and pepper and shake well.
Chop basil and add mix into vegetables.
Add cooled bread pieces and just before serving, drizzle dressing over top and toss.
May have dressing leftover.
Salad will be best if eaten within a few minutes of dressing being added.

Variations include adding mozzarella or feta cheese, garbanzo beans.
Can also grill bread outdoors, then tear or cube, and use grilled red or green pepper as well.

Enjoy!!  Such a great summer salad.

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