Panzanella Salad Recipe
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 2-3 tablespoons olive oil
- 1 fat garlic clove, smashed
- 4 cups French bread, focaccia country bread, or crusty sourdough, cut into 1-inch cubes. Day old, even better!
- 1 ½ pounds vine-ripened tomatoes, cut into wedges or bite sized pieces ( about 2 cups)
- 1 medium hothouse cucumber, unpeeled, sliced to 1/2-inch thick half moons
- 1 bunch radishes, sliced ( or sub 1 bell pepper)
- ¼ of a red onion, very thinly sliced
- 20 basil leaves, torn
- 3 tablespoons Red Wine or Champagne vinegar
- 1 tablespoon lemon juice
- ⅓-½ cup good olive oil
- 1 finely minced garlic clove (optional)
- salt and pepper to taste
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Preparation
Step 1
Heat olive oil in an extra large skillet over med-low heat. Add the smashed garlic clove and swirl the oil around with it for 1-2 minutes until fragrant and the garlic is golden. Remove the garlic from the pan and add the cubes of bread tossing to coat well. Season the bread with salt and pepper. Toast the bread in the delicious smelling garlic oil, stirring often for about 10 minutes until beautifully golden.
Step 2
While the bread is toasting in the pan, prep the veggies and place in a large serving bowl.
Step 3
When the bread is golden and crispy let it cool for a few minutes, then add it to the bowl.
Step 4
Drizzle the salad with olive oil, vinegar, lemon, garlic and sprinkle with salt and pepper. Toss until well combine. Taste, adjust salt, and add a bit more olive oil if necessary.
Step 5
Let this stand 15-20 minutes before serving. Right before serving toss in the torn basil leaves.
Step 6
Enjoy!
Step 7
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