panzanella salad
(1 RATING)
When it gets hot outside, who wants to use the oven?? This is one of my stand-bys for easy summer patio dining, when you can get fresh veggies and herbs easily. Enjoy! *Note: I tend to "eyeball" all my recipes, so feel free to use your own judgement with quantities!
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prep time
25 Min
cook time
method
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yield
Ingredients
- 3-4 - fresh tomatoes, chopped into 1 inch pieces
- 1 - seedless cucumber, chopped into 1/2 inch pieces
- 1/2 - red or yellow onion, coarsely chopped
- 4 cloves garlic, finely chopped
- 1/2 - red bell pepper, chopped into 1/2 inch pieces
- 1/2 - crusty, day old french baguette, sliced into 1 inch pieces
- 6-7 large fresh basil leaves, chopped
- 1/2 cup black olives, chopped, if desired
- 1 - ball fresh buffalo mozzarella, chopped, or fresh mozzarella boccini balls
- 1/3 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- - salt and pepper to taste
How To Make panzanella salad
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Step 1place all chopped ingredients except bread chunks into a large salad bowl and turn to mix well.
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Step 2Add balsamic vinegar, oil, salt and pepper and turn to coat well. In a pinch, I have also used bottled balsamic dressing, as long as it is fresh and not too sweet tasting - the acidity works well with the fresh flavors!
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Step 3Add the chunks of bread last, since they so readily soak up the liquids. You want the bread to still have some "tooth" to it. Let sit for a half-hour or so, it takes a bit for all the flavors to meld together. Mix lightly again before serving. Serve with a nice chilled beverage, and fish or chicken for a complete summer meal!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salads
Category:
Breads
Category:
Vegetables
Category:
Other Side Dishes
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#Onion
Keyword:
#cheese
Keyword:
#Tomato
Keyword:
#cucumber
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