italian garden panzanella
(1 RATING)
This is my go-to quick summer supper. I head to the garden for the tomatoes and herbs and use whatever meats and cheeses are in the fridge. It is a great way to use day-old bread and my family loves it.
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prep time
20 Min
cook time
15 Min
method
---
yield
4 to 6
Ingredients
- 2 cups cubed salami, 1/2 inch cubes
- 1 cup cubed asiago cheese, 1/2 inch cubes
- 4 cups cubed italian bread, 1/2-inch cubes
- 1/2 cup olive oil, divided
- 1 teaspoon coarse sea salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1/4 cup red wine vinegar
- 2 large ripe tomatoes, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
How To Make italian garden panzanella
-
Step 1Preheat oven to 450 degrees F. In a large bowl, toss bread cubes with 3 tablespoons olive oil, salt and pepper. Spread in an even layer on baking sheet and bake until toasted and golden – about 15 minutes. Remove from oven and cool slightly. Return bread to the large bowl. Add salami, cheese, tomatoes, onion, basil and cilantro. In a small bowl, whisk together remaining olive oil and vinegar. Drizzle dressing over bread mixture. Toss gently and serve immediately.
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Discover More
Category:
Other Salads
Tag:
#Quick & Easy
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