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Zesty Summer Panzanella Salad



1 cup chopped marzano or grape tomatoes

1 yellow or orange bell pepper chopped

2 cups of chopped english cucumber

1/4 cup chopped fresh basil

Crouton Ingredients

3 cups of chopped artisanal bread (boule or similar)

Salt and pepper to taste

1/2 tsp garlic powder

Olive oil

Dressing Ingredients

3 Tbsp champagne vinegar

2 Tbsp. juice of an orange or orange juice

1/2 cup extra virgin olive oil

Salt and pepper to taste (be generous)

1 Tbsp. brown mustard

2 cloves of minced garlic


1. In a large serving bowl place all the chopped veggies

2. In a jar or bowl mix or shake together all the dressing ingredients

3. In a large non stick pan over medium heat olive oil and add bread gently tossing to lightly coat, sprinkle with salt, pepper and garlic powder. Stirring and turning until golden brown about 3-4 minutes.

5. Add dressing to veggies and stir until incorporated. You can make this ahead of time and let sit. It is best if it can sit for at least 30 minutes so the flavors incorporate.

6. Add croutons and gently stir. Top with fresh parmesan cheese and extra basil. Serve immediately.

  • Prep Time: 15
  • Cook Time: 5
  • Category: Salad
  • Method: Stove
  • Cuisine: Italian

Keywords: Salad, Panzanella, Tomatoes, Cucumber, Basil, Vinegrette