Summer Panzanella Salad (Tuscan Bread Salad)

This salad and BLTs are the main reason I’m always sad to see the summer end. There are probably a million posts featuring a million or more versions of panzanella salad, but mine is the best. Of course. But you already knew that.

Seriously, what’s to mess up here? I suppose you could burn the bread. But you wouldn’t do that — or at least you would know to throw it out to the birds if you did. No, you won’t mess this one up because your tummy is already telling you to “get her done” so you will. And it will be perfect. I just know it will.

I call this ‘Summer Panzanella” because I also make a soul-satisfying fall version that I will share sometime soon – like when fall gets here! And when that day comes, I will call it “Fall Panzanella Salad.” I am so creative that way.

This is a meal at my house. I just love that Hubby is cool with that. In fact, he will usually tell me no less than a million times during dinner just how much he loves “this salad.” It’s like a whole new experience every time I serve it. I’m way cool with that!

So while the farmers market is bountiful, or perhaps your own little kitchen garden, do yourself a huge favor and make this salad. Today would be a good time.

You can thank me later for sharing the best version with you.

Summer Panzanella Salad

2014-04-26 20:47:05

Serves 4

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Ingredients

6 cups croutons made from leftover French or garlic bread (I almost always use leftover garlic bread.)
4 cups coarsely chopped tomatoes (I use a combination of varieties.)
3 – 4 mini cucumbers (English variety)
2 bell peppers (whatever color)
1/2 of a large red onion
1 teaspoon kosher salt
20-30 basil leaves
Optional: capers, zucchini, yellow squash, sliced olives,diced anchovy fillets, coarsely chopped Italian parsley
Freshly shaved Parmesan, Parmigiano-Reggiano, or Ciliegine (cherry-sized mozzarella)
1 teaspoon minced garlic
1/2 – 1 teaspoon Dijon or stone-ground mustard
3 Tablespoons white wine or white balsamic vinegar (any good wine-based white vinegar)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Instructions

If you are using leftover garlic bread, just cut it into 1-inch cubes. If you are using plain French bread, you will probably want to spread it with some roasted garlic or garlic bread spread. (We like garlic!). Spread the cubes out on shallow baking sheets and place in a 300 degree oven to toast. This will probably take 15-20 minutes. They should be very dry and crisp. This can easily be done ahead, even the day before or morning of. (I may them whenever I have leftover bread loaves and just keep them in the freezer.)
Coarsely chop the vegetables into large chunks and place in a large bowl that can be sealed or covered. Shred the basil leaves and mix into the vegetables. Sprinkle with 1 teaspoon of the kosher salt and stir; set aside. Add in any optional ingredients you desire. This can be prepared ahead of time and placed in the refrigerator until about an hour before serving.
For the vinaigrette: Whisk together the garlic, Dijon mustard, vinegar, olive oil, salt and black pepper.
About 1/2-1 hour before serving, add croutons to the vegetables and toss with the vinaigrette. Allow the flavors to mingle together at room temperature. Plate and garnish with cheese, if desired.

By Dining With Debbie

Dining With Debbie https://diningwithdebbie.net/

After you’ve gobbled up this salad, come on back later this week for the VERY best meatloaf. Ever. Just sayin’.

It’s summer tastiness all over your mouth. #diningwithdeb diningwithdebbie.net Summer Panzanella Salad

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