Panzanella Salad

Lillian Russo

By
@Lilliancooks

This is a very popular recipe among my foodie friends! I never heard of it til they mentioned it to me, so I tried it and it was DELICIOUS! All my guests loved it too! Its basically a seasoned bread salad...no lettuce! But oh so tasty! I added my photo.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

20 Min

Ingredients

6 c
day old italian bread, torn into bite size pieces
1/3 c
olive oil, extra virgin
salt & pepper to taste
3 clove
minced garlic-fresh
1/4 c
olive oil, extra virgin
2 Tbsp
balsamic vinegar
4 medium
ripe tomatoes, cut into wedges
3/4 c
sliced red onions
10
basil leaves-shredded
1/2 c
pitted and halved green olives
1/4 c
pitted and halved manzanilla olives
1/2 c
sliced, marinated artichoke hearts
1 c
fresh mozzarella, cut into bite size pieces

Directions Step-By-Step

1
Preheat oven to 400 degrees F (200 degrees C).
2
In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar.
4
Gently toss together the bread, and all remaining ingredients.
5
Toss with the vinaigrette and let stand for 20 minutes before serving.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy