Panzanella Recipe
Tomatoes, cucumbers & red onions served over a bed of croutons & red vinaigrette
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Ingredients
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Salad Ingredients
Crouton Ingredients
Vinaigrette Ingredients
Method
Preparation of Vegetables
- 1
Chop Tomatoes
Wash and chop the ripe tomatoes into bite-sized pieces. Place them in a large mixing bowl.
- 2
Prepare Cucumber
Peel the cucumber if desired, then slice it in half lengthwise and remove the seeds. Chop it into half-moon shapes and add to the mixing bowl.
- 3
Slice Red Onion
Peel the red onion and slice it thinly. You can soak the slices in cold water for 10 minutes to reduce the sharpness if desired. Add to the mixing bowl.
Making Croutons
- 4
Prepare Bread
Cut the stale bread into cubes. You can also use fresh bread and toast it for extra crunch.
- 5
Season and Bake Croutons
In a mixing bowl, combine the bread cubes with olive oil, garlic powder, salt, and black pepper. Toss until the bread is evenly coated. Spread on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy.
Making Vinaigrette
- 6
Combine Ingredients
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
Assembling the Salad
- 7
Combine All Ingredients
Add the chopped vegetables to the mixing bowl with the tomatoes, cucumbers, and onions. Pour the vinaigrette over the salad and toss gently to combine.
- 8
Serve with Croutons
To serve, place a generous amount of the salad mixture over a bed of croutons on a plate or bowl. Enjoy immediately!
