Dinners

Panzanella

Name: Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 batch red wine vinaigrette:; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; 1/4 teaspoon fine sea salt; 1/4 teaspoon freshly-ground black pepper; 16 ounces cherry tomatoes, halved; 3 ounces crumbled feta cheese; 3 mini cucumbers, thinly sliced; 1 red or yellow bell pepper, diced; half of 1 small red onion, very thinly sliced; 2/3 cup chopped fresh basil leaves; 1 small loaf (about 10 ounces) ciabatta or sourdough bread, cut or torn into bite-sized pieces; 2 tablespoons extra virgin olive oil; 1 teaspoon garlic powder; fine sea salt and freshly-ground black pepper

6 servings

portions

15 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 batch red wine vinaigrette:

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 small garlic clove, minced

1/4 teaspoon fine sea salt

1/4 teaspoon freshly-ground black pepper

16 ounces cherry tomatoes, halved

3 ounces crumbled feta cheese

3 mini cucumbers, thinly sliced

1 red or yellow bell pepper, diced

half of 1 small red onion, very thinly sliced

2/3 cup chopped fresh basil leaves

1 small loaf (about 10 ounces) ciabatta or sourdough bread, cut or torn into bite-sized pieces

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

fine sea salt and freshly-ground black pepper

Instructions

Make the croutons

Heat oven to 375°F and line a large baking sheet with parchment paper. Place the bread in the center of the sheet in a pile and drizzle evenly with the olive oil and garlic powder, then toss so that it is more or less evenly coated. Spread the bread out in an even layer, then season generously with salt and pepper. Bake for 20 to 30 minutes, or until the bread is crispy yet still slightly soft in the middle. (Baking time will totally depend on the type of bread you use, so keep an eye on it!) Remove from the oven.

Make the vinaigrette

While the croutons are baking, prep the vinaigrette.

Toss

Combine the croutons, tomatoes, feta, cucumbers, bell pepper, onion and basil leaves in a large serving bowl. Drizzle evenly with the vinaigrette and toss to combine. If you have 30 minutes to spare, this salad really benefits from a brief period of resting so that the ingredients can marinate more fully in the vinaigrette. But if not, no worries…just serve immediately and enjoy!