garden bounty panzanella salad
Lunch
Garden Bounty Panzanella Salad
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.
Ingredients
- 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 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
Directions
- 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. Toss with dressing.
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