Panzanella Salad
Fresh Panzanella Salad Recipe: Bursting with ripe tomatoes, crusty bread, and tangy vinaigrette. Perfect for summer picnics and gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jocooks.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Mason jar
- Cutting board
- Chef's knife
- Measuring spoon
- Spoon
- Tongs
- Kitchen towel
- Serving bowl
Ingredients
- 4 cups Italian bread (cut into 1-inch cubes)
- 4 large tomatoes (ripe, cut into 1-inch cubes)
- 1 English cucumber (halved, seeded and sliced)
- 1 medium red onion (thinly sliced)
- ½ cup fresh basil (roughly torn)
- ½ cup Kalamata olives (pitted and halved)
- ¼ cup capers (drained)
- ¼ cup red wine vinegar
- ½ cup olive oil (extra virgin)
- 2 cloves garlic (minced)
- salt
- pepper
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