Description
Savor the last moments of summer with this vibrant and nourishing Summer’s Last Hurrah Panzanella. This fresh and flavorful Italian bread salad is bursting with juicy tomatoes, crisp cucumbers, and toasted bread cubes, all tossed in a tangy and fragrant dressing.
Ingredients
– 4 cups cubed day-old crusty bread
– 3 cups cherry or grape tomatoes, halved
– 1 cucumber, diced
– 1 red onion, thinly sliced
– 1 cup fresh basil leaves, torn
– 1/4 cup olive oil
– 3 tablespoons red wine vinegar
– 1 tablespoon Dijon mustard
– 1 garlic clove, minced
– Salt and freshly ground black pepper, to taste
Instructions
1. 1. Preheat your oven to 400°F (200°C).
2. 2. Spread the cubed bread on a baking sheet and toast in the preheated oven for 8-10 minutes, or until golden brown and crispy. Allow to cool.
3. 3. In a large salad bowl, combine the toasted bread cubes, halved tomatoes, diced cucumber, sliced red onion, and torn basil leaves.
4. 4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
5. 5. Pour the dressing over the salad and gently toss to combine.
6. 6. Let the panzanella sit for 10-15 minutes to allow the flavors to meld.
7. 7. Serve immediately and enjoy the vibrant and refreshing taste of summer’s last hurrah!
Notes
– For a heartier meal, you can add grilled chicken or shrimp to the panzanella.
– If you have day-old bread that’s a bit stale, this is the perfect use for it.
– Experiment with different herbs, such as parsley or oregano, to customize the flavor profile.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Tossing
- Cuisine: Italian