Recipe and blog post updated August 7th, 2023
One of the things I love most about Panzanella Salad is its ability to use up old bread. The bread is toasted and adds a crunch that contrasts beautifully with the juicy tomatoes and basil leaves. The contrasting textures make this recipe a favorite in our home. I also love to add varying summer fruit that I have one hand to add sweetness to this dish.
Panzanella is a classic Tuscan salad, that is made in the summer using up old bread. I was introduced to it via What’s Gaby Cooking. This recipe is adapted from FoodNetwork.com
The vinaigrette is one of my favorite. The dijon mustard adds a zing that contracts the sweetness of the produce beautifully. Also, do not be afraid to add more basil for garnish 😀 It is equally beautiful as it is aromatic.
- 3 tablespoons olive oil extra virgin
- 1 baguette, cubed (6 cups)
- 1 teaspoon kosher salt
- 1 cup cherry tomatoes
- 1 red bell pepper, cubbed
- 1 cucumber, sliced thin
- 1 peach sliced
- 1/2 red onion, sliced thin
- 10 large basil leaves
- 1 teaspoon finely minced garlic
- 1/2 teaspoon dijon mustard
- 3 tablespoons vinegar
- 1/2 cut olive oil extra virgin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until browned.
- For the vinaigrette, add the ingredients in a jar and shake well.
- In a large bowl, mix the tomatoes, cucumber, red pepper, red onion, basil, peaches, and cherries. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper. Allow the flavors to blend and serve.
Make this recipe? I’d love to see! Tag me #CreateAmandasPlate @AmandasPlate