Panzanella Salad


Prep Time
25 min
Cook Time
5 min
Difficulty
1
Servings
2

Chunky, toasted croutons are a key element of this lovely Tuscan summer salad. Make the croutons from leftover baguette. This salad is meant to be rustic, so don’t worry about cutting ingredients uniformly.

Nationality
Italian
Categories
Main dish, Salad
Source
Special Fork
Editor
Sandy Hu
  1. Heat a sauté pan with 3 tablespoons of the olive oil over medium heat. Add cubed bread and toast about 4 to 5 minutes, stirring frequently to prevent burning. Once the bread is golden on all sides, transfer to a sheet pan or large plate to cool.
  2. To make dressing in medium bowl combine garlic, mustard, vinegar, a pinch of salt and freshly ground pepper and whisk to incorporate all the ingredients. Then slowly add the remaining ¼ cup olive oil in a steady stream while whisking; this will emulsify the dressing.
  3. In a large salad bowl, add all the vegetables, basil, capers, feta cheese, and the toasted bread. Drizzle the dressing on top and toss to mix well. The salad can be served immediately or let it sit for up to 20 minutes to allow the flavors to develop.

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