Panzanella Salad

This panzanella salad is tomatoes, bell peppers, onion, cucumber and toasted bread cubes, all tossed in a homemade dressing. A fresh and light salad that's perfect for summer entertaining!

Course Salad

Cuisine Italian

Prep Time 20

Cook Time 15

Chill Time 30

Total Time 1 5

Servings

Calories 303kcal

Author Sara Welch

Ingredients

For the salad

4 cups rustic Italian style bread cut into 1 inch cubes
2 tablespoons olive oil
1 English cucumber halved, seeded and sliced
1/3 cup red onion thinly sliced
3 cups tomato cut into 1 inch pieces
3/4 cup yellow bell pepper cut into 1/2 inch pieces
2 tablespoons capers
1/2 cup basil leaves sliced

For the dressing

2 tablespoons lemon juice
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
2 tablespoons finely minced shallot
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1/2 cup olive oil
salt and pepper to taste

Instructions

For the salad

Preheat the oven to 400 degrees F. Place the bread cubes in a bowl. Add the 2 tablespoons of olive oil and toss to coat.
Bake the bread cubes for 10-15 minutes until dry and lightly browned.
Place the bread, cucumber, onion, tomato, bell peppers and capers in a large bowl.

For the dressing

Place all of the dressing ingredients in a bowl and whisk until smooth.
Pour the dressing over the bread and vegetables. Toss gently to combine.
Cover and chill the salad for at least 30 minutes or up to 6 hours.
Stir in the basil, then serve.

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