Panzanella Salad is one of my favorite Italian dishes during the summer when you have an abundant crop of veggies. It originated in the Tuscan region of Italy and I am so glad it made its way here! It's fresh tasting, filling, and looks so pretty with all the vibrant colors of summer when put together. You can eat it as an appetizer, meal, side or snack, whatever you choose, it always tastes good. I know it sounds like a crazy dish but don't be afraid, try this salad and it will become one of your favorites.
Start with your main ingredients - some day old or stale bread, and veggies
Cube and toast the bread in the oven on a cookie sheet for about 20 minutes
Chop up your veggies and basil, don't forget the basil!
Start building
See how pretty
All dressed and ready to eat!
PANZANELLA SALAD
1 loaf day old or stale Italian bread, or baguette, cut into big cubes - like croutons
( I have used croutons and they work just as well)
1 English cucumber, washed, unpeeled, cut down the middle and sliced
10 Campari tomatoes, quartered
1/2 large green bell pepper, seeded and chopped
1/2 yellow or orange (or both) bell pepper, seeded and chopped
1/2 red onion, sliced
1 small can sliced black olives, drained
15 basil leaves, rolled up together then sliced (chiffonade)
1/4 cup red wine or balsamic vinegar (use to your taste)
1/4 cup of olive oil (use to your taste)
Salt and Pepper to taste
Prepare the bread by cutting into cubes and placing on a dry cookie sheet. Bake at 350 degrees for about 20 minutes or until toasted and lightly browned. Start cleaning and cutting up the vegetables. When bread is done let it cool, then start building your salad. Bread, veggies and basil , bread, veggies etc. Mix up the dressing and pour over the salad and toss. Enjoy!
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