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Panzanella Salad

A fresh summer salad filled with garden vegetables, crispy homemade croutons, and olives, topped with a herb-infused dressing.

Course Salad
Cuisine American
Keyword Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

For Salad

  • 1 English Cucumber sliced and halved
  • 2 1/2 lbs mixed variety of tomatoes cut in half or quarters
  • 1/2 cup black olives sliced in half
  • 1/2 loaf French or Italian bread cubed
  • 1 tsp garlic powder

For Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp ground black pepper
  • 1 1/2 Tablespoons fresh herbs (basil, oregano, rosemary, thyme)

To Top Salad

  • Fresh Parmesan **use a vegetable peeler
  • Fresh Basil Chopped

Instructions

  1. Add tomatoes, cucumbers, and olives to a large bowl.

  2. Preheat oven to 350. Place bread cubes onto a large baking. Sprinkle with garlic powder.

  3. Bake bread cubes for 15 minutes, (flipping once) or until golden brown.

  4. Remove the croutons from the oven and allow to cool.

  5. Meanwhile, combine ingredients for the dressing. Mix well.

  6. Add half of the croutons to the salad bowl.

  7. Pour half of the dressing over the salad.

  8. Toss until well coated.

  9. Add-in remaining croutons, parmesan cheese, and basil.

  10. Add more dressing as needed.

Recipe Notes

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site