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Panzanella Salad
Mandy

Panzanella Salad

A rustic Italian bread salad of crunchy grilled croutons, cherry tomatoes, cucumber, red onion and fresh basil tossed in vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups crusty croutons or so, see my Homemade Croutons recipe
  • 20 to 25 cherry tomatoes sliced in half
  • 1/2 cup fresh basil chiffonade more for garnish if desired
  • 1/2 English cucumber peeled and thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup vinaigrette dressing see my Vinaigrette Dressing recipe
  • fresh baby mozzarella balls optional, sliced in half

Method
 

  1. Make the vinaigrette dressing and set aside.
  2. Make the homemade croutons by grilling the bread until crusty, then set aside.
  3. Slice the tomatoes, cucumber, onion and basil and add them to a mixing bowl.
  4. Add the croutons, plus the mozzarella if using, and give everything a good stir.
  5. Slowly pour the vinaigrette over the salad and toss.
  6. Let the salad sit for a few minutes so the bread soaks up the dressing.
  7. Serve on individual plates garnished with basil sprigs.

Notes

Other tasty add ins include capers, red or green peppers, feta cheese or olives.