Panzanella Salad with Garlic Bread
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Serves: 4-6
This Panzanella Salad with torn Garlic French Bread is the perfect summer side dish. Light, refreshing and quick and easy to make!
  • 1 hothouse cucumber
  • 5 mini bell peppers
  • 2 cups of torn day old bread (tear into cubes)
  • ½ yellow onion
  • 2 cups cherry tomatoes
  • 2 tbsp butter
  • 2 tbsp garlic
  • 1 tsp mustard
  • ½ tbsp white wine vinegar
  • 3 tbsp olive oil
  • ½ tbsp lemon juice
  • salt and pepper, to taste
  1. Cut cucumber lengthwise in half, take out seeds and then slice. Slice bell peppers and slice yellow onion thinly. Cut cherry tomatoes in half. Add all ingredients to a bowl.
  2. In a pan, heat butter over medium heat. Add garlic and stir frequently so the garlic doesn't burn for about a minute. Add in bread and let garlic butter coat and then get a little crispy. Add bread to bowl of ingredients.
  3. After bread has cooked, in the same pan, add 1 tbsp olive oil and yellow onions. Cook stirring occasionally so as not to burn for about 10-12 minutes, until onions are a golden brownish color. Add onion to bowl of ingredients.
  4. In a small bowl, whisk mustard, vinegar and lemon juice together. Drizzle in olive oil and whisk. Pour over panzanella salad and mix to combine. Add salt and pepper to taste.