Throwback Thursday! With my end of summer Panzanella Salad. What better way to use produce than to make a Panzanella salad. Which is a traditional Italian “bread salad.” Crispy croutons made from toasted baguette cubes along with fresh, crunchy veggies bring this powerhouse salad together. Drizzle with a little dijon vinaigrette love, and you can’t go wrong. Gardening is such a joy to my family and me. Nothing beats growing something with your own hands and watching it flourish. We’ve created so many delicious recipes using various tomato plants, cucumber, zucchini, and watermelon.
Along with so many amazing fresh herbs. Start your own garden! It’s a fantastic way to get the kids involved too. Let me know what you think in the comments below.
1/2 cup olive oil
1 long baguette, cut into 1-inch cubes (about 6 cups)
1 teaspoon salt
2 cups cherry tomatoes, halved
One orange bell pepper, seeded and cubed
One red bell pepper, seeded and cubed
One English cucumber halved and cut into 1/2 inch pieces.
1/2 red onion, halved and thinly sliced
1 Handful fresh basil leaves, chopped
3 tablespoons capers
For the vinaigrette:
1 clove finely minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
1 tablespoon white wine vinegar
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees.
Whisk together all ingredients for the vinaigrette and set aside.
In a large bowl add bread cubes and salt. Drizzle olive oil over the bread and combine well until coated and olive oil is absorbed by the bread.
Spread cubes of bread onto a baking sheet. Bake in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.
In a large bowl, mix tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season with salt and pepper.
Drizzle with vinaigrette. Toss well.
Serve immediately, or allow the salad to sit at room temperature for 25-30 minutes. (The longer it sits the better it gets!)