Panzanella Salad
I'm thinking, what better way to do this than with a Panzanella Salad that makes everyone happy?
Ingredients
Ingredients for the Croutons, Oven Bake Method:
- 4-6 cups bread cubes 1 1/2-inch cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
- 1/4 cup olive oil Divided
- 2 tbsps kosher salt Divided
- 2 tsps black pepper Freshly ground and divided
- 3 tbsps fresh basil leaves Roughly chopped
Ingredients for the Panzanella Salad:
- 1 English cucumber Cut into half-moons, then cut each half-moon in half
- 1/2 red onion Thinly sliced into half-moons
- 1 yellow bell pepper Seeded and diced
- 1 pint red and grape tomatoes Halved
- 1 pint yellow grape tomatoes Halved
- 1 lemon Zested
- 3/4 pound Genoa salami Diced (optional)
- 6 ounces Feta cheese Diced
- 4 to 6 cups Homemade Croutons
- 1/4 cup fresh basil leaves Roughly chopped
Ingredients for the Lemon Vinaigrette: Yields: 8 ounces
- 1/4 cup fresh lemon juice 3 to 4 juicy lemons
- 2 tbsps shallots Minced (optional)
- 1 tbsp garlic Freshly grated (optional)
- 1 tbsp Dijon mustard
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- 2 tbsps Agave nectar
- 1/2 cup *E.V.O.O.
Instructions
- Instructions for the Oven Bake Method.Preheat the oven to 400°F.Divide the bread cubes evenly on two rimmed baking sheets. Add olive oil, kosher salt, and freshly ground black pepper. Toss to evenly coat. Spread the bread cubes evenly into a single layer. Bake for 15 minutes, turning once halfway through cooking so they brown evenly.Meanwhile, in a large mixing bowl, add the diced cucumber, halved tomatoes, sliced onions, diced bell pepper, lemon zest, and chopped basil; gently toss to combine.In a small serving bowl, add the diced Genoa salami, giving the option to add it to the individual panzanella salad once served.While the croutons bake, make the vinaigrette.In a medium-sized mixing bowl, add 1/4 cup fresh lemon juice, Dijon mustard, grated garlic, dried oregano, Agave nectar, kosher salt, and freshly ground black pepper. Slowly drizzle in the *E.V.O.O., whisking to combine.Once the croutons are done, immediately transfer them into the bowl with the rest of the ingredients. Pour the vinaigrette over the salad. Finally, add the diced Feta cheese and gently toss to combine.There you have it, my Panzanella Salad.
Notes
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
2) Homemade Croutons will absorb the dressing better when warm.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.