Spring Vegetable Panzanella Recipe
Make Spring Vegetable Panzanella Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Bread
Dressing
Method
Preparation
- 1
Prepare the Vegetables
Rinse the cherry tomatoes and cut them in half. Peel the cucumber, slice it in half lengthwise, and then slice it into half-moons. Remove the seeds from the bell pepper, and chop it into bite-sized pieces. Peel and thinly slice the red onion.
- 2
Prepare the Dressing
In a small mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper until well combined.
- 3
Prepare the Bread
Cut the stale bread into bite-sized cubes. If the bread is too hard, you can slightly toast it in the oven for a few minutes to make it easier to handle.
Assembly
- 4
Combine Ingredients
In a large salad bowl, combine the prepared cherry tomatoes, cucumber, bell pepper, red onion, arugula, and fresh basil leaves.
- 5
Add Bread and Dressing
Add the cubed stale bread to the bowl with the vegetables. Drizzle the dressing over the top and gently toss everything together until the bread is well coated and the vegetables are evenly distributed.
- 6
Let it Sit
Allow the salad to sit for about 10-15 minutes before serving, so the bread can soak up the flavors of the dressing and vegetables.
