Summer Panzanella Salad
/Start to finish: 30 minutes
Impresses: 6
Ingredients
4 cups French bread, cubed
6 tablespoons salted butter, melted
¼ cup olive oil
2 tablespoons red wine vinegar
½ cup cucumber, sliced
½ cup roasted red peppers, sliced
¼ cup red onion, sliced
salt and pepper
Method
Heat oven to 400 F.
Toss together bread and butter on a large baking sheet to coat. Spread in an even layer and bake until fully toasted, about 12–15 minutes. Set aside.
In a large serving bowl, whisk together olive oil and vinegar. Add in cucumber, red peppers, onion and croutons. Toss to coat. Season with salt and pepper and serve immediately.
Bread Support
When your base is a balance of buttery croutons and a drizzle of vinaigrette, you can’t go wrong with the extras that get tossed in. If Italian-style isn’t your speed, give our other combos a try that stretch a day-old loaf to a salad that stuns.
Spicy does it
Add ¼ cup hot sauce with the butter and bread mixture before toasting. Toast and let cool. Whisk together ¼ cup olive oil and 2 tablespoons red wine vinegar in a large bowl. Toss in spicy croutons, ½ cup chopped celery and ¼ cup bleu cheese crumbles. Serve immediately.
Californ-i-ay
Whisk together ¼ cup olive oil and 2 tablespoons red wine vinegar in a large bowl. Toss in croutons, 1 chopped avocado, ¼ cup fresh basil and ½ cup mozzarella pearls. Season with salt and pepper. Serve immediately.
BLT
Whisk together ¼ cup olive oil and 2 tablespoons red wine vinegar in a large bowl. Toss in croutons, ½ cup halved cherry tomatoes, ½ cup chopped bacon and ¼ cup shredded cheddar cheese. Serve immediately.