GARDEN BOUNTY PANZANELLA SALAD RECIPE

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Garden Bounty Panzanella Salad Recipe image

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. -Jannine Fisk, Malden, Massachusetts

Provided by @MakeItYours

Number Of Ingredients 12

1/4 cup olive oil
12 ounces French or ciabatta bread, cut into 1-inch cubes (about 12 cups)
4 large tomatoes, coarsely chopped
1 large English cucumber, coarsely chopped
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh basil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/2 cup Italian salad dressing

Steps:

  • In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the bread cubes; cook and stir until toasted, about 8 minutes. Remove from pan. Repeat with remaining oil and bread cubes.
  • Combine bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt and pepper. Drizzle with salad dressing; toss.
  • Yield: 16 servings (1 cup each).
  • Originally published as Garden Bounty Panzanella Salad in Taste of Home
  • June/July 2016, p25

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