Authentic Italian Panzanella Salad Recipe

Enjoy the flavors of summertime with this authentic Italian Panzanella Salad recipe. Made with fresh ingredients like ripe tomatoes, cucumbers, and crusty bread, this salad is a delicious and refreshing way to elevate your summer dining experience. Tossed in a tangy vinaigrette dressing, every bite of this Panzanella Salad bursts with vibrant flavors. Prep time is quick and easy, making it perfect for a weeknight dinner or a potluck gathering. Ditch the boring salads and impress your guests with this crowd-pleasing Panzanella Salad.

Ingredients

• 4 cups of cubed day-old crusty bread
• 4 cups of ripe tomatoes, diced
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 cup of fresh basil leaves, torn
• 1/2 cup of Kalamata olives, pitted
• 1/2 cup of extra virgin olive oil
• 1/4 cup of red wine vinegar
• 2 cloves of garlic, minced
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C).
2. Spread the cubed bread on a baking sheet and drizzle with olive oil. Toss to coat the bread evenly.
3. Bake in the preheated oven for 10-15 minutes, or until the bread is golden and crispy. Remove from the oven and set aside.
4. In a large mixing bowl, combine the diced tomatoes, sliced cucumber, thinly sliced red onion, torn basil leaves, and pitted Kalamata olives.
5. In a separate small mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to create the vinaigrette dressing.
6. Pour the dressing over the vegetables and toss gently to coat.
7. Add the toasted bread cubes to the salad and toss again to combine all the ingredients.
8. Let the Panzanella Salad sit for about 10-15 minutes, allowing the flavors to meld together.
9. Serve the Panzanella Salad as a side dish or as a light main course. Enjoy!

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