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Panzanella Picnic Salad

Beth Dooley
Updated Jul 31, 2018
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Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Panzanella Picnic Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 8
  • Ingredients 12
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Ingredients

Croutons

  • 1 loaf Italian or French bread
  • 3 tablespoons olive oil

Vinaigrette

  • 3 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

Salad

  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 pint (2 cups) cherry tomatoes
  • 1 cucumber
  • 1 cup torn basil leaves

Instructions

  • Step 
    1
    Cut bread into 2-inch pieces. In 10-inch skillet, heat 3 tablespoons oil over medium-high heat. Add bread cubes; cook, stirring frequently, until browned. If needed, add more oil. Remove bread from skillet; set aside.
  • Step 
    2
    In small bowl, beat vinaigrette ingredients with whisk until blended. Add 1/2 cup oil in slow, steady stream, beating until well blended. Add salt and pepper to taste; set aside.
  • Step 
    3
    Remove seeds and cut bell peppers into 2-inch pieces. Peel and cut cucumber horizontally in half; remove seeds and cut into 2-inch pieces. Cut cherry tomatoes in half.
  • Step 
    4
    In large bowl, combine vegetables and basil. Add vinaigrette; toss. Add croutons; toss again.

Nutrition

Nutrition Facts are not available for this recipe

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