Panzanella
Italian bread salad with fresh herbs, tomatoes and cucumbers.
servings: 6
total time: 15 minutes active: 30 minutes inactive
recipe by: Rae
Ingredients
- 1.5 TBSP Extra Virgin Olive Oil
- 3 cups crusty Italian bread, cubed
- 1 TBSP fresh basil
- 1 TBSP fresh parsley
- 1/2 cup green onions, thinly sliced
- 1 clove garlic, minced
- 1/2 cup little cucumbers sliced
- 1 cup fresh tomatoes, mixed varieties diced 1 inch
- 1 TBSP capers
- 1 tsp honey
- 1 TBSP Extra virgin olive oil
- 2 tsp white balsamic vinegar
- 1 tsp red wine vinegar
- Salt & pepper to taste
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
OXO Good Grips Salad Dressing Shaker - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Zulay Kitchen Vegetable Peeler - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Benriner Japanese Mandoline - SEE ON AMAZON
Rubbermaid 3-Piece Produce Saver Containers - SEE ON AMAZON
AeroGarden Hydroponic Indoor Herb Garden - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE MORE
Directions
- Heat the oil in a 12 inch skillet over medium-high heat. Add the bread cubes and reduce heat to low. Stir often until bread crumbs are toasted on all sides. About 6-10 minutes. Bread should be crunchy on the outside and tender in the center. Allow to cool in the skillet off the burner.
- Stack the basil leaves on top of one another and add the parsley leaves on top. Roll them all together and cut very thinly.
- In a large bowl combine the basil, parsley, green onion, garlic, cucumbers, tomatoes, capers, honey, olive oil, vinegars and season with salt & pepper.
- Add the toasted bread and stir to combine. Taste ans season if needed. Allow to sit 30 minutes before serving.
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