Panzanella Salad

The tomatoes and peppers in our garden are starting to ripen!  We had some leftover french bread and decided to make a panzanella salad.  It is an easy and flavorful summer salad.


2-3 Tablespoons olive oil

leftover french bread, cubed (about 2 cups)

3-4 fresh tomatoes, chopped

1 bell pepper, chopped

1/2 cucumber, chopped

1 red onion, sliced

fresh basil leaves, torn or sliced

Parmesan cheese (optional)


1/2 teaspoon Dijon mustard

3 tablespoons red wine vinegar

1/2 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

DSC01548Set the oven to broil.  Place bread on a large cookie sheet.  Toss with 3 Tablespoons olive oil.  Set in the oven and toast the cubes.  Remove from the oven and set aside.

DSC01551Chop ingredients for the salad, starting with the tomatoes….


DSC01554onions, peppers and basil

Place all the vegetables in a salad bowl.

DSC01555Add the cooled, toasted bread cubes.

DSC01556Whisk together the ingredients for the dressing:

mustard, vinegar, olive oil, salt and pepper.

DSC01557Grate a little parmesan cheese over the top.

DSC01558Toss all together and serve.


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