This Panzanella Salad is made with torn pieces of garlic french bread, cucumber, tomato and a lemon vinaigrette for a perfect burst of flavors. Great as a light side and perfect for a quick weeknight meal.
This is a great dish for the warmer months because even with the warm bread, it’s super refreshing with cucumber and tomatoes. It would be the perfect side dish for an outdoor dinner party, as it can be served at room temperature and makes for a beautiful bowl of food.
Also, who doesn’t like toasted garlic bread croutons, cucumber, tomatoes and a citrusy vinaigrette? That’s my idea of a good time.
Of course my dream day includes some type of food related party, where a group of my favorite people are gathered around a table, sharing delicious food, talking, laughing, chatting and just enjoying each other’s company.
This salad would be perfect for that type of day. I think a great meal would be this Panzanella Salad, my Citrus Dill Salmon and the Strawberry Cucumber Cocktail. Lots of light and refreshing flavors, perfect for the heat wave over here.
Speaking of heatwaves, I’m going to Phoenix this weekend and fully expecting to melt. Temperatures are supposed to be hovering somewhere around 100 degrees! Hopefully the roller hockey rink I’m playing at will be well air conditioned! Time to stock up on the sunscreen.
Do you have any fun plans for the long weekend? Aside from making this Panzanella Salad of course?
- 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
- 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.
- 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.
- 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.
- 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.